Creamy Coconut Lime Salmon

Creamy Coconut Lime Salmon

2 Tbsp. coconut oil, divided

4 (6 oz) salmon filets, patted dry

1 tsp. kosher salt, divided

½ small onion, minced

2 cloves garlic, minced

1 ½ pice ginger, grated

1 can (about 13-14 oz) Coconut milk

1 Tbsp. fresh lime juice, plus lime wedges for serving

2 Tbsp. chopped fresh basil

1 Fresno chili, seeded and chopped

In a large cast iron skillet, heat 1 Tbsp. oil over medium-high heat.  Season the salmon with ½ tsp. salt.  When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from the pan (about 4 minutes).  Use a thin metal spatula and flip the salmon to cook on the other side, about 2 more minutes.  Remove salmon to plate. 

Reduce heat to medium and add remaining oil and onion to skillet.  Cook, stirring occasionally, until softened (about 2 minutes).  Add garlic and ginger and cook, stirring, until fragrant (about 1 minute).  Stir in coconut milk and bring to a simmer.  Cook, stirring occasionally, until thickened (about 5 minutes).  Stir in lime juice and remaining ½ tsp. salt.  Remove from heat and return salmon to pan.  Garnish with basil and Fresno chili, then serve with lime wedges.

This recipe can be found here...