Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a vibrant and flavorful dish that brings the tastes of the tropics to your table. The succulent salmon fillets are cooked to perfection and bathed in a creamy coconut lime sauce, making every bite a delightful experience. Served on a bed of fluffy jasmine rice, this meal is not only quick to prepare but also elegant enough for special occasions. With its refreshing zest and rich flavors, it’s a guaranteed crowd-pleaser that will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 salmon fillets (about 150g each)
- 1 cup canned coconut milk
- Zest and juice of 1 lime
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp curry powder or turmeric
- 1 tbsp honey or maple syrup
- Salt, pepper, and paprika to taste
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Season salmon with salt, pepper, and paprika. Sear for 3–4 minutes on each side until golden brown.
- Remove salmon and add minced garlic to the skillet. Sauté briefly.
- Pour in coconut milk along with lime zest and juice; stir in curry powder (or turmeric) and honey/maple syrup. Simmer for 2–3 minutes.
- Return salmon to skillet, spoon sauce over fillets, and simmer for another minute before removing from heat.
- Serve salmon over jasmine rice topped with cherry tomatoes and cilantro.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 522
- Sugar: 7g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg