Chili Lime Coconut Salmon - A few years ago my wife went paleo for a bit, which of course meant I went paleo, too. The best part of the experience was a recipe for chili lime chicken wings from Nom Nom Paleo. It's fantastic, please check it out. Anyway, I adapted the recipe to make this dish. I used salmon because its flavour holds up to the punchy sauce. It's not paleo, but it's still good.
Blackened Chili Lime Salmon | Mexican-inspired Recipe | BBQGuys by
BBQGuys
Ingredients
2 servings
- 1 medium shallot, chopped
- I jalapeno pepper, chopped, with half the seeds removed
- 3 cloves garlic, chopped
- 1/4 cup cilantro, chopped
- 1 lime, zested and juiced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 thumb-sized nub ginger, peeled and chopped
- 1 tbsp vegetable oil
- 2 fillets centre-cut salmon, deboned and skin-on
- 1/4 cup coconut cream
- 1 1/2 tsp granulated sugar
Steps / How to Make
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.
Credit
cookpad Robert Gonzal
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