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Coconut Chili Salmon

Coconut Chili Salmon

This sauce also works really well for chicken or white fish. I usually reserve some of the sauce to add to the side dish if serving rice or potatoes. The creaminess makes a great base for mashed potatoes.

Sauce

  • 1 cup coconut milk
  • 1 tbsp chopped green chilies (I love the canned ones that you find in the Mexican isle- they have a very distinct flavor that works really well with coconut milk)
  • 1/2 inch piece ginger finely chopped
  • 1 tsp soya sauce
  • 1 clove garlic finely chopped
  • Sprinkle of dried red chilies
  • salt & pepper
  • Mix everything together

Preparation

Lay the salmon in a flat bottom casserole dish and cover with sauce. Bake Covered until salmon is fully cooked but tender (about 325 F for 10-12 min depending on thickness of pieces).

Prep Time: 15 minutes

Cook time: 12 minutes

Total time: 27 minutes

Yield: 2 to 4 servings

Related Recipes

  1. Cashew and Curry Crusted Salmon
  2. Salmon Steamed in Banana Leaves
  3. Cheesy Scallop Potatoes
  4. Peach and Basil Sauce

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