Name: Creamy Coconut Cilantro-Lime Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Atlantic salmon filets, skin-on; Kosher salt; White pepper; 1 bunch cilantro; ½ can coconut milk; Juice of 3 limes; Drizzle of olive oil; 1-2 cloves garlic, minced; Pinch of kosher salt; Pinch of cayenne pepper (optional); 2 purple sweet potatoes, peeled and cubed; 2-3 tbsp coconut milk; Cutting board; Knife; Large skillet; Large pot; Blender or food processor; Potato masher

Creamy Coconut Cilantro-Lime Salmon

Featuring creamy coconut milk, fresh cilantro, and lots of lime, this Thai King Salmon recipe is definitely one to add to your repertoire! The vibrant, purple sweet potato mash is the perfect accompaniment to this simple, yet tasty dish.

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

636

Author

Todd Perkins

Ingredients

Atlantic salmon filets, skin-on
Kosher salt
White pepper

Cilantro-Coconut Sauce

1 bunch cilantro
½ can coconut milk
Juice of 3 limes
Drizzle of olive oil
1-2 cloves garlic, minced
Pinch of kosher salt
Pinch of cayenne pepper (optional)

Sweet Potato Mash

2 purple sweet potatoes, peeled and cubed
2-3 tbsp coconut milk

Tools

Directions

Preheat oven to 350°F. Preheat a large skillet over medium-high heat.
Season the salmon filets with kosher salt and white pepper. Place the filets, skin side up, into the hot pan.
Let the salmon filets sear for about 2 minutes then transfer to the oven and continue cooking for 8-10 minutes. When the salmon is done cooking, carefully remove the skin.
To prepare the sauce, combine all ingredients in a blender or food processor and blend until desired consistency is reached.
For the sweet potato mash, bring a large pot of water to a boil and cook the cubed sweet potatoes for 20-25 minutes until tender.
Drain and mash with the coconut milk and a pinch of salt.
To plate, start with a scoop of the sweet potato mash, top with a salmon filet and generously drizzle the salmon with the cilantro coconut sauce. Enjoy!