The 4 Ingredient Coconut Asian Salmon

Name: The 4 Ingredient Coconut Asian Salmon
Cook time: 10 min
Ingredients: 4 120g Salmon Fillet; 2 tbsp Tomato Paste; 2 tbsp Fish Sauce; 500 ml Thick Coconut Cream:; Lemon: A squeeze at the end is all you need; Optional: I served Fried Shallots from the Asian Store on top as a delicious texture to complete this dish.

JUMP TO RECIPE

The 4 ingredient Coconut Asian Salmon was created last Sunday night I came home refreshed after a girls weekend away and could not wait to get back into the kitchen. After spending a lovely weekend relaxing, on the way home we dropped into an Organic Wellness Shop packed with goodness. It is like a lolly shop for me! Taking my time to stroll through the aisle, I came across Wild Organic Salmon and instantly fell in love. The colour was shining through the fridge and my mind was already running 100 miles ahead to how I cook this delightful option.

My plan was to not over complicate the flavours as the Salmon was the the star! I looked in my fridge and simply created this recipe with hope and knowing the combination would be light, authentic and delicious. I served our meal with green beans and baby spinach as the sauce is quite filling with the delicious coconut cream. However, if you are feeding a crowd or teenagers, I would definitely recommend steamed rice or noodles.

Why You’ll Love This Recipe

I love this recipe because it honestly takes 10 minutes to cook with no prep work required. The flavours do all the work, I promise!

Ingredients

Salmon Fillets: Approximately 120g per person
Tomato Paste: I know, strange for Asian, stay with me!
Fish Sauce: I can never work out why I don’t like the smell but love the taste!
Thick Coconut Cream: When you watch my YouTube Channel you will learn what brand I love. Make sure it coconut cream not coconut milk!
Lemon: A squeeze at the end is all you need
Optional: I served Fried Shallots from the Asian Store on top as a delicious texture to complete this dish.

The 4 Ingredient Coconut Asian Salmon will help you fall in love with cooking when there is minimal ingredients and no prep work!

Instructions

Heat a large frypan with a dash of sesame oil.
Place the salmon skin down to sizzle and cook for 3 minutes. Then add the coconut cream, fish sauce, tomato paste. Stir to combine. Lid on and leave for 10 minutes on a simmering heat. Check half way to ensure the liquid is covering the salmon and add a dash of water if needed.
Lift the lid – check the salmon to ensure it is completely cooked. Turn off the heat. Add a squeeze of lemon and serve into bowls with Asian greens of your choice. Complete the dish with store bought Asian Fried Shallots and a wedge of lemon!

Frequently Asked Questions

Can I change the salmon to fish?

Of course. I would choose a thick style fish for this recipe or reduce the cooking time for a smaller type fish.

Can I cook the veggies with the salmon?

If you have a big enough frypan, yes! If not, pan fry the veggies separately to serve together. They will only take a minute

Can I add Gluten Free Tamari?

A lovely touch. I would suggest adding this at the end of the cooking process to taste the flavours first, then add the tamari.