Salmon with coconut-tomato sauce
2
Points®
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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