Creamy Coconut Lime Salmon with Rice

👩‍🍳 Step-by-Step Preparation

1️⃣ Sear the Salmon

1. Pat the salmon fillets dry with a paper towel — this ensures a crisp, golden sear.
2. Season both sides with salt and pepper.
3. In a skillet, heat olive oil and butter over medium-high heat.
4. Place salmon skin-side down and sear for 3–4 minutes until the skin is crisp.
5. Flip gently and cook another 2–3 minutes, depending on thickness.
6. Remove the fillets and set aside on a plate. Pro Tip: Don’t overcrowd the pan — sear in batches if necessary for even cooking.

2️⃣ Create the Coconut Lime Sauce

1. In the same skillet, add olive oil if needed.
2. Sauté onion, garlic, and ginger for 2–3 minutes until soft and fragrant.
3. Stir in paprika and chili flakes.
4. Pour in coconut milk, lime juice, and zest.
5. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens and turns creamy.
6. Taste and adjust seasoning with salt or a little extra lime if needed. The key here is gentle simmering — not boiling — to maintain the sauce’s smooth texture.

3️⃣ Combine and Finish

1. Return salmon fillets to the pan, spooning the sauce over each piece.
2. Let simmer on low heat for about 2 minutes so the flavors meld beautifully.
3. Garnish with chopped herbs and remove from heat.

4️⃣ Serve

Spoon fluffy jasmine or basmati rice onto each plate, place the salmon on top, and drizzle with the coconut-lime sauce. Add lime wedges and sprinkle with extra herbs for that final, fresh touch.

🍴 Why You’ll Love This Recipe

Quick & Easy: Ready in 30 minutes from start to finish.

Balanced Flavors: The creaminess of coconut milk meets the zing of lime for a perfect contrast.

Healthy & Satisfying: Packed with omega-3-rich salmon and nutrient-dense ingredients.

Versatile: Pairs well with rice, noodles, or even steamed vegetables.

🌿 Optional Add-Ins and Variations

Vegetables: Add spinach, bok choy, snap peas, or zucchini for a wholesome one-pan meal.

Spice Level: Increase or decrease chili flakes according to your heat preference.

Protein Swap: Try shrimp, cod, or tofu instead of salmon for variety.

Coconut-Free Option: Use light cream and a splash of chicken broth for a different texture.

❓ Frequently Asked Questions (FAQ)

Q: Can I use canned coconut milk?
Yes — in fact, full-fat canned coconut milk gives the best creamy consistency. Avoid using coconut beverages meant for drinking, as they are too thin.

Q: How do I know when the salmon is cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) at the thickest part.

Q: Can I make the sauce ahead of time?
Absolutely! The sauce can be made a day in advance and refrigerated. Reheat gently before adding the salmon.

Q: What type of rice works best?
Jasmine rice complements the tropical flavor perfectly, but basmati or even coconut rice works well too.

Q: Can this be made dairy-free or paleo?
It already is! The recipe uses coconut milk instead of cream or butter-based sauces — making it naturally dairy-free and paleo-friendly.

🌺 Serving Suggestions

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