Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a vibrant and refreshing dish that combines the creamy richness of coconut milk with the zesty brightness of lime. Perfect for weeknight dinners or special occasions, this recipe features tender salmon fillets complemented by fluffy jasmine rice and topped with colorful cherry tomatoes. In just under 30 minutes, you can create a flavorful meal that not only delights the palate but also enhances your dining experience with its beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 salmon fillets (about 150g each)
- 1 cup canned coconut milk
- 1 tbsp olive oil
- Zest and juice of 1 lime
- 1 garlic clove, minced
- 1 tsp curry powder or turmeric
- Salt, pepper, and paprika to taste
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- Fresh cilantro for garnish
Instructions
- Season the salmon fillets with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear each fillet for about 3–4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant. Add coconut milk, lime zest, lime juice, curry powder (or turmeric), and honey. Simmer for about 2–3 minutes until slightly thickened.
- Return the salmon to the skillet, spoon sauce over it, and simmer for another minute before removing from heat.
- Serve in bowls with a scoop of jasmine rice topped with salmon, sauce, cherry tomatoes, lime wedges, and extra cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg