Salmon in Coconut Milk
Tender, mouthwatering salmon dressed in a rich, creamy coconut milk sauce which will leave you wanting more.
Ingredients
- 650 g salmon fillets
- 90 g white onion diced
- 10 g garlic diced
- 55 g leek sliced
- 35 g chilli sliced
- 150 ml fish stock
- 50 ml white wine
- 300 g cherry tomatoes halved
- 25 g ginger grated
- 600 ml coconut milk
- 1 lime
- 200 g spinach
- 2 tbsp olive oil
- 150 g basmati rice
Instructions
- Boil the rice.
- In a separate frying pan, heat up the oil.
- Cook the onion, garlic, leek, chilli & ginger. Cook them for 5 minutes over medium to high heat, stirring frequently.
- Add the spinach, cherry tomatoes, white wine & fish stock. Stir together & cook for 5 minutes, stirring occasionally.
- Add the coconut milk. Bring to a boil.
- Add the salmon & season with some pepper.
- Lower the heat & let simmer for 10 minutes.
- Serve with rice at the bottom of the plate, salmon on top of the rice, pour the sauce over & squeeze some lime on top.
Nutrition
Calories: 641kcalCarbohydrates: 38gProtein: 33gFat: 40gSaturated Fat: 25gCholesterol: 72mgSodium: 213mgPotassium: 1433mgFiber: 3gSugar: 4gVitamin A: 4346IUVitamin C: 44mgCalcium: 119mgIron: 7mg
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