Super Quick Coconut Lime Salmon

Dinner in 15 minutes? This salmon dish is quick cooking and full of flavor. Coconut milk, lots of lime, a touch of fish sauce and a bunch of herbs come together to make a dinner worthy of a busy Tuesday or a dinner party on Saturday. I recommend serving it with steamed rice and a side of sautéed bok choy (which cooks in minutes as well)— cause basically this recipe is all about instant gratification and I am here for it. This recipe is easily made the day before— just heat in the oven or in a saucepan gently over medium-low heat, covered, until salmon is warm.

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Serves 4

INGREDIENTS

1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon brown sugar
1 tablespoon fish sauce
Zest and juice of 2 limes
½ teaspoon ground coriander
2 scallions, thinly sliced, plus more for garnish
1 13.6-ounce can coconut milk
4 salmon fillets
Mint leaves, for garnish
Cilantro leaves, for garnish
Black sesame seeds, for garnish
1 teaspoon kosher salt
½ teaspoon black pepper

METHOD

Preheat oven to 350F.

In a saucepan over low heat, add olive oil, followed by garlic, brown sugar, fish sauce, lime juice and zest, coriander, scallions, salt and pepper and stir to combine. Add coconut milk and simmer until warmed.

Place fish skin side down in a baking dish. Pour coconut milk mixture on top—liquid should reach at least half way up the salmon. Bake for 10-15 minutes or until the salmon is cooked thru. To serve, arrange salmon on a platter and spoon sauce on top. Garnish with scallion, cilantro and mint, finish with black sesame seeds and serve with steamed rice.