Baked salmon in coconut milk seasoned with summer
Sear the salmon fillets on both sides in olive oil. Remove from the pan and set aside.
Clean the pan. Halve the onion, slice into thin slices and sauté gently in the same pan with plenty of olive oil. Finely chop the fresh garlic and add to the onion. Stir regularly to make sure that the onion doesn’t brown, otherwise it will turn your sauce dark, too..
Finely chop the sundried tomatoes. Add the tomatoes, coconut milk, and the lime leaves to the pan and season with salt and pepper. Slice the spinach into thin strips and add to the coconut milk sauce. Add the lime. Return the fish to the pan and cook for a little longer. Serve.
Tip: dried lime leaves
If you cook the lime leaves with the milk, they give off a much more intense lime flavor than when you simply add lime juice. You can find dried lime leaves in your local health food store or the Asian supermarket and you can sometimes even buy them fresh.
“Serve this dish in a deep dish so you can spoon up this surprisingly delicious sauce until there’s absolutely nothing left.”
- 2 salmon fillets
- 1 ¼ cups (300 ml) coconut milk (about ¾ of a standard can)
- 1 red onion
- ½ lb. (200 g) spinach
- 8 sundried tomatoes in oil (2 oz/50 g)
- 2 cloves of garlic
- 8 dried lime leaves (see tip)
- juice of 1/2 lime
Preparation time: 15 minutes
Cooking time: 20 minutes