The 4 Ingredient Coconut Asian Salmon
Yes, 4 ingredients. 10 minutes to cook. No prep. Easy and Fancy! Gluten Free and Fabulous!
Ingredients
- 4 120g Salmon Fillet
- 2 tbsp Tomato Paste
- 2 tbsp Fish Sauce
- 500 ml 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.
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!
Nutrition
Serving: 1bowl | Calories: 430kcal | Carbohydrates: 10g | Protein: 6g | Fat: 44g | Saturated Fat: 39g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 775mg | Potassium: 524mg | Fiber: 3g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 3mg
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