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Photo of Salmon with coconut-tomato sauce by WW

Salmon with coconut-tomato sauce

2
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Creamy coconut milk, garlic, ginger and tomato make a savory delicious sauce screaming for a side of brown rice. Try this dish with scallops or shrimp for a flavor twist. Cubed raw chicken breast would also work well but may need a few more minutes of cook time to reach a safe 165 degrees.

Ingredients

Canola oil

2 tsp(s)

Onion

1 small, finely chopped

Ginger root

1 tbsp(s), minced

Garlic clove

1 clove(s), medium, minced

Canned diced tomatoes

½ cup(s), petite variety

Canned unsweetened light coconut milk

½ cup(s)

Cayenne pepper

1 pinch(es), or to taste

Cherry tomatoes

12 medium, halved

Uncooked wild pink salmon fillet

1 pound(s), cut into 1-inch pieces

Table salt

½ tsp(s)

Cilantro

3 tbsp(s), chopped

Fresh lime juice

2 tsp(s)

Instructions

  1. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add diced tomatoes, coconut milk, and cayenne. Bring to boil. Reduce heat to low and simmer, covered, 5 minutes.
  2. Add cherry tomatoes to skillet and simmer, covered, just until tomatoes begin to soften, 1–2 minutes. Sprinkle salmon with salt. Add salmon, cover, and simmer, stirring occasionally, until salmon is just opaque in center, 3–4 minutes. Remove skillet from heat and stir in cilantro and lime juice.
  3. Serving size: 1 cup

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