Salmon with coconut-tomato sauce

SmartPoints® value per serving
Total Time
20 min
5 min
15 min
Salmon gets super saucy treatment in this Indian-inspired dish that's ready in just 20 minutes. Cubing the salmon cuts the cook time and eliminates the need for anything but a fork on the table. The creamy coconut milk, garlic, ginger and tomato make a savory delicious sauce screaming for a side of brown rice. Fill out the plate with some wilted spinach, the color, flavor and texture are in perfect contrast to this recipes ingredients. 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.


Canola oil

2 tsp

Uncooked onion(s)

1 small, finely chopped

Ginger root

1 Tbsp, minced, peeled and fresh

Garlic clove(s)

1 medium clove(s), minced

Canned diced tomatoes

½ cup(s), petite

Light unsweetened coconut milk

½ cup(s)

Cayenne pepper

1 pinch

Fresh cherry tomato(es)

12 medium, halved

Uncooked wild pink salmon fillet(s)

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

Table salt

½ tsp


3 Tbsp, chopped

Fresh lime juice

2 tsp


  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