Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a vibrant and zesty dish that brings the tropical flavors of coconut and lime together in a delightful meal. Perfect for any occasion, this recipe features tender salmon bathed in a creamy sauce, served over fluffy jasmine rice. The combination is not only quick to prepare—taking just 22 minutes—but it’s also a healthy option rich in omega-3 fatty acids. Whether you’re enjoying it on a casual weeknight or serving it at a special gathering, this dish is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 2 salmon fillets (about 150g each)
- 1 tbsp olive oil
- Salt, pepper, and paprika to taste
- 1 cup canned coconut milk
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1 tsp curry powder or turmeric
- 1 tsp honey or maple syrup
- 1 tbsp chopped cilantro (plus more for garnish)
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- 2–3 lime wedges
- Extra cilantro for topping
Instructions
- Season the salmon fillets with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and sear the salmon for 3-4 minutes per side until golden brown. Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant, then add canned coconut milk, lime zest, juice, curry powder or turmeric, and honey. Simmer for about 2-3 minutes until slightly thickened.
- Return the seared salmon to the skillet, coating it well with the sauce. Simmer for another minute before removing from heat.
- Serve the salmon over jasmine rice topped with sauce and halved cherry tomatoes. Garnish with fresh cilantro.
Nutrition
- Serving Size: 1 salmon fillet (150g) with 1 cup jasmine rice (200g)
- Calories: 550
- Sugar: 6g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg