Description
This sun-dried tomato salmon recipe captures the essence of fresh salmon paired with sun-dried tomatoes and a rich coconut milk sauce.
Ingredients
- 2 Tbsp avocado oil
- 1.5 to 2 lbs salmon (cut into individual filets)
- Sea salt and black pepper (to taste)
- 5 large cloves garlic (minced)
- 1 (15-ounce) can full-fat coconut milk
- ½ tsp paprika
- ½ tsp onion powder
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 (8.5-oz) jar sun-dried tomatoes (drained and chopped)
- ½ cup fresh basil leaves (optional)
- 3 stalks green onion (chopped)
Instructions
- Remove the salmon from its packaging and pat off any excess moisture using paper towels.
- Sprinkle all of the salmon filets with sea salt and black pepper.
- Heat the avocado oil in a large cast iron skillet or a quality nonstick skillet over high heat until sizzling (about 400-450 degrees F).
- Carefully place the salmon in the hot skillet, flesh-side down, and sear for 3-5 minutes until golden brown.
- Flip the salmon and cook for an additional 3-5 minutes on the skin side until it reaches your desired level of doneness.
- Transfer the salmon filets to a plate and set aside.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1-2 minutes until fragrant.
- Add the coconut milk, paprika, onion powder, vinegar, and sun-dried tomatoes to the skillet. Stir and allow the sauce to boil for about 8-12 minutes until it thickens.
- Return the salmon to the skillet, ladling the sauce over it, and simmer for a few minutes until heated through.
- Garnish with fresh basil leaves and chopped green onions.
Notes
Use high-quality salmon for the best flavor. Adjust sauce thickness by modifying simmering time.