Salmon in Coconut Milk

Salmon in Coconut Milk

Tender, mouthwatering salmon dressed in a rich, creamy coconut milk sauce which will leave you wanting more.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 5 people
Calories 641 kcal


  • 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


  • 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.


Calories: 641kcalCarbohydrates: 38gProtein: 33gFat: 40gSaturated Fat: 25gCholesterol: 72mgSodium: 213mgPotassium: 1433mgFiber: 3gSugar: 4gVitamin A: 4346IUVitamin C: 44mgCalcium: 119mgIron: 7mg
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