Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a refreshingly vibrant dish that brings a tropical flair to your dinner table. Featuring tender salmon fillets enveloped in a rich coconut-lime sauce, this recipe is both quick and easy, making it perfect for busy weeknights or special occasions. Paired with fluffy jasmine rice and garnished with colorful cherry tomatoes and cilantro, each bite offers a delightful burst of flavor that is both satisfying and nourishing. Enjoy the creamy coconut goodness and zesty lime accents as you indulge in this delicious seafood meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
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 tsp honey or maple syrup
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- Extra cilantro for topping
Instructions
- Season the salmon fillets with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and cook salmon for 3-4 minutes per 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 2-3 minutes until slightly thickened.
- Return salmon to the skillet, spoon sauce over it, and let simmer for an additional minute.
- In bowls, layer cooked jasmine rice topped with salmon and sauce. Garnish with cherry tomatoes, lime wedges, and extra cilantro.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg