Coconut Cream Salmon Recipe Recipe For Deviled

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CREAMY COCONUT-LIME SALMON



Creamy Coconut-Lime Salmon image

This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Steps:

  • In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
  • Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
  • Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
  • Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

JAMAICAN SALMON WITH COCONUT CREAM SAUCE



Jamaican Salmon with Coconut Cream Sauce image

We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.

BAKED SALMON WITH COCONUT CRUST



Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 6

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  • In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  • Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

PAN-FRIED COCONUT KING SALMON



Pan-Fried Coconut King Salmon image

Pan-fried king salmon in a coconut crust.

Provided by margotbianca

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 5

3 tablespoons unsalted butter
4 tablespoons brown sugar
4 tablespoons shredded coconut
½ teaspoon sea salt
½ pound skinless king salmon fillet, cut into small pieces and brought to room temperature

Steps:

  • Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
  • Mix brown sugar, coconut, and salt together in a shallow bowl.
  • Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
  • Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 29.4 g, Cholesterol 121 mg, Fat 36.7 g, Fiber 1.9 g, Protein 23.8 g, SaturatedFat 20.5 g, Sodium 507.4 mg, Sugar 27.2 g

GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM



Grilled Salmon With Peach Curry and Coconut Cream image

Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.

Provided by Gregory Gourdet

Categories     Fish     Salmon     Seafood     Summer     Backyard BBQ     Grill/Barbecue     Coconut     Ginger     Peach     Fruit     Orange Juice     Fourth of July     Father's Day     Labor Day     Memorial Day     Wheat/Gluten-Free

Yield Serves 6

Number Of Ingredients 16

For the Curry
3 tablespoons virgin coconut oil
2 garlic cloves, thinly sliced
1 tablespoon finely chopped ginger
1½ teaspoons kosher salt
1 tablespoon red curry paste, homemade or store-bought
2½ pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 tablespoons finely chopped palm sugar or coconut sugar
2 cups freshly squeezed orange juice
For the Dish
1¾ cups well-shaken coconut cream
Six 5-ounce skin-on salmon fillets
1½ tablespoons avocado oil
2 teaspoons kosher salt
Jalapeño Oil, optional (see note)
Handful Thai basil leaves

Steps:

  • Make the curry
  • In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
  • Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
  • Make the dish
  • In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
  • Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
  • Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
  • Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.

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