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We hope you got insight from reading it, now let’s go back to chili lime coconut salmon recipe. To make chili lime coconut salmon you need 12 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Chili Lime Coconut Salmon:
- Use 1 medium shallot, chopped
- Use I jalapeno pepper, chopped, with half the seeds removed
- Get 3 cloves garlic, chopped
- Prepare 1/4 cup cilantro, chopped
- You need 1 lime, zested and juiced
- You need 1 tbsp fish sauce
- You need 1 tbsp soy sauce
- You need 1 thumb-sized nub ginger, peeled and chopped
- You need 1 tbsp vegetable oil
- Prepare 2 fillets centre-cut salmon, deboned and skin-on
- Get 1/4 cup coconut cream
- Provide 1 1/2 tsp granulated sugar
Steps to make Chili Lime Coconut Salmon:
- Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole.
- Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour.
- Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside.
- Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce.
Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Spread mixture on the top of salmon filets. Just before putting salmon in the oven, start rice.
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