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Chili Lime Coconut Salmon
Chili Lime Coconut Salmon

Before you jump to Chili Lime Coconut Salmon recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us have been trained to believe that comfort foods are not good and must be avoided. However, if your comfort food is candy or junk food this can be true. Other times, comfort foods can be very healthy and good for us to consume. A number of foods honestly do boost your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try several of these.

Cold water fish are great if you would like to be in a better mood. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all chock-full of omega-3 and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s the truth: consuming tuna fish sandwiches can truly help you fight your depression.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to chili lime coconut salmon recipe. To cook chili lime coconut salmon you only need 12 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Chili Lime Coconut Salmon:
  1. You need 1 medium shallot, chopped
  2. You need I jalapeno pepper, chopped, with half the seeds removed
  3. Provide 3 cloves garlic, chopped
  4. You need 1/4 cup cilantro, chopped
  5. Provide 1 lime, zested and juiced
  6. Prepare 1 tbsp fish sauce
  7. You need 1 tbsp soy sauce
  8. Prepare 1 thumb-sized nub ginger, peeled and chopped
  9. Provide 1 tbsp vegetable oil
  10. Provide 2 fillets centre-cut salmon, deboned and skin-on
  11. Use 1/4 cup coconut cream
  12. Take 1 1/2 tsp granulated sugar
Steps to make Chili Lime Coconut Salmon:
  1. Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole.
  2. Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour.
  3. Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside.
  4. Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce.

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