Salmon with coconut-tomato sauce
1 small, finely chopped
1 Tbsp, minced, peeled and fresh
1 medium clove(s), minced
Canned diced tomatoes
½ cup(s), petite
Light unsweetened coconut milk
Fresh cherry tomato(es)
12 medium, halved
Uncooked wild pink salmon fillet(s)
1 pound(s), cut into 1-inch pieces
3 Tbsp, chopped
Fresh lime juice
- 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.
- 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.
- Serving size: 1 cup