Grilled Salmon in Coconut Lime Broth

Posted on August 4, 2020 by in seafood

This Grilled Salmon in Coconut Lime Broth recipe is keeper. It is a one-pan wonder packed with so much flavor and goodness that you will make it again and again.

Of course Grilled Salmon in Coconut Lime Broth is not your average weeknight dinner, simply because salmon is a little pricey, but man it is good. Salmon is also good for you. Salmon is packed with vitamin B12 which keeps blood and nerve cells in tip-top condition. What makes salmon such a power food is the wealth of omega-3 fatty acids. Most omega-3’s are “essential” fatty acids which your body can’t make. They do however play a huge part in your body. It lowers your risk of developing:

– Alzheimer’s or dementia

– cardiovascular diseases such as heart attacks and stroked

– some types of cancer

So before you stock up on vitamins and minerals in tablet form, why don’t you try and work salmon into your diet. It is and a good source of protein and very low in saturated fats. Salmon is also a very good source of vitamin B12, potassium, iron and vitamin D.

I added glass noddles to my one-pan wonder, but you can leave out the carbs or maybe add pasta of your choice. The taste here is in the broth, I promise you will want to drink the stuff.

Grilled Salmon in Coconut Lime Broth

serves 4

Ingredients

4 x 200 g salmon fillets

juice of 1 lime

salt and pepper

15 ml/ 1 T brown sugar

15 ml/ 1T vegetable oil

2-3 cloves garlic

30 ml/2 T Thai red curry paste

5 cm piece ginger – peeled and finely chopped

1 stick lemongrass – it’s ok if you don’t have any, but it does make a difference.

5 – 10 ml chopped chili

1 x 410 g coconut cream + rinse the tin with ½ water and add to broth

15 ml/ 1 T fish sauce

zest and juice of 1 lime

To serve

fresh coriander and basil

more chopped chili if you want

vermicelli noodles ( soaked in boiling water and drained) or cooked pasta of your choice

125 ml / ½ cup chopped salted peanuts

Method

Preheat oven’s grill. Spray a skillet with spray ‘n cook. Squeeze the juice of 1 lime over the fillets. season with salt and pepper and place in your skillet. Place the skillet with salmon under the grill and cook the salmon until it has a light char or light brown color. You do not have to cook both sides. the other side of the salmon cooks in the broth.

Remove the salmon from the skillet and pace the skillet on the stove top. Add the oil, garlic, ginger and brown sugar and stir to caramelize the garlic. Keep your eye on it though, it burns very quickly. Add the coconut cream and water and all the other ingredients. Cook the sauce for 2-3 minutes and add the salmon back to the skillet. Cook for another 5-10 minutes until the sauce is luscious and thick. Add the lime zest and juice and adjust seasoning. Lastly add the noodles or pasta and fresh herbs, chopped peanuts and serve.