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!