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    Home » Main Courses » Pan Seared Salmon in creamy Coconut Sauce

    Pan Seared Salmon in creamy Coconut Sauce

    Published: Mar 27, 2021 · Modified: Apr 4, 2021 · by Lexa · Leave a Comment · This post may contain affiliate links

    pan seared salmon fillets in pan on coconut sauce
    pan seared salmon fillets in pan on coconut sauce
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    Golden pan seared salmon in creamy coconut sauce with bell peppers, mushrooms and fresh spinach in a spicy coconut cream sauce! Best served with rice, quick and easy to prepare in 30 minutes and can easily be adjusted to suit a vegan diet.

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    5 from 39 votes
    this to try later
    Pan seared salmon in creamy coconut sauce with spinach, bell peppers and mushrooms

    Ingredients

    This is what you'll need...

    • Salmon fillets
    • Brown mushrooms
    • Onion
    • Bell pepper
    • Garlic (fresh)
    • Thai chili (fresh)
    • Ginger (fresh)
    • Coconut milk
    • Lime
    • Mirin
    • Cardamom
    • Sesame oil
    • Spinach, fresh
    • Salt
    • Pepper
    • Starch (corn or potato)
    • Water
    Ingredients for pan seared salmon in creamy coconut sauce

    Substitutions and Tips

    Which fish to use

    This recipe will work with a variety of fish or meat types. My personal preference is salmon or trout. However, cod or haddock will taste great as well. If you don't like fish at all, try fried chicken strips!

    Seasonings

    For seasonings like onion, garlic or ginger, I always use them as fresh ingredients. In my personal opinion the taste is very different, compared to the powdered form and I prefer it. If you are used to the powdered seasonings, carefully add small amounts until you reach the desired taste.

    Make it Vegan

    The coconut cream sauce fits perfectly into a vegan diet. The fish is fried separately and can easily be replaced by for example fried tofu. Alternatively, skip the fish or tofu alltogether and add more veggies to your sauce, such as broccoli, additional bell pepper, green beans or bok choy.

    How to make it

    Prepare the Salmon

    Wash the salmon fillets with cold water and tap them dry with paper towel. If you bought a whole salmon side, cut it in four more or less even pieces. I prefer skinny and straight pieces. Therefore, I slice the salmon straight across the fillet. Now, salt the salmon fillets and set them aside so they can adjust to room temperature.

    For the Creamy Coconut Sauce

    Chop the vegetables: First cut the mushrooms in half, then slice them. Cut the cleaned bell pepper and onion into medium to small pieces. Then mince the garlic, as well as the ginger and finely chop the chili pepper. Keep all ingredients separately. Wash the spinach and cut the stems of the leafs.

    Stir fry the mushrooms and onions: Heat some olive oil, or other frying oil in a pan on high heat. Once hot, give the mushrooms into the pan and sear them until they start to turn golden. Now add the onions and stir fry both until they are gold-brown all around.

    Add bell pepper, Thai chili and garlic: When the onion and mushroom mix has a nice gold-brown colour, add the diced bell pepper, chopped Thai chili and minced garlic into the hot pan and fry for 2-3 minutes.

    Now pour the coconut milk over the vegetable mix and stir the grated ginger into the sauce, which should now have a light brown colour. Reduce the temperature to low heat.

    Season: Let the sauce simmer for a few minutes and season with salt, pepper, ground cardamom, sesame seed oil, juice from half a lime and mirin, a sweet Japanese rice wine.

    Thicken the sauce: Mix the starch and cold water and pour it into the hot sauce while stirring. The liquid should start to thicken. This step is absolutely optional and depends on whether you prefer a thicker sauce or not.

    Lastly, add the washed spinach and simmer for another minute, while mixing the spinach into the sauce. Then remove the pan from the heat.

    Step 1 - fry mushrooms and onions
    Step 3 - pour the coconut milk into the pan
    Step 2 - add bell peppers, garlic and chili
    Step 4 - add the spinach

    Fry the Salmon

    Heat some oil in a large non-stick pan on medium heat. Once hot, place the salmon in the pan. Fry the skin side first if your salmon is not skinned. Gently press the fish down and sear until the meat turns golden.

    Flip and sear the other side of the salmon fillets.

    Remove the pan from the heat, reheat the sauce and place the salmon fillets on top.

    Step 5 - pan fry salmon
    Pan fried salmon in creamy coconut sauce - in sauce
    pan seared salmon in creamy coconut sauce served with rice

    Ideas for sides

    As for sides, any type of rice goes very well. I usually choose brown or wild rice. In addition, any type of pasta, rice vermicelli (noodles) or potatoes would be very tasty options.

    • Rice
    • Rice vermicelli
    • Potatoes
    • Pasta

    Creamy Vegan Squash Soup with Mango & Ginger

    Squash soup is an all time favorite for Fall and Winter. This recipe combines the traditional squash soup with fruity mango, as well as spicy chili and ginger flavors.
    Squash Soup with Mango and Ginger - Featured image
    Pan seared salmon in creamy coconut sauce - in sauce

    Pan Seared Salmon in Spicy Coconut Sauce

    Prevent Sleep Mode
    Author: Lexa
    Golden pan fried salmon with bell peppers, mushrooms and fresh spinach in a in a spicy coconut cream sauce! Best served with rice, quick and easy to prepare in 30 minutes and can easily be adjusted to suit a vegan diet.
    5 from 39 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine crossover
    Servings 4 servings
    Calories 540 kcal

    Ingredients
      

    • 4 salmon fillets (more or less 200g / 7 oz a piece)
    • 10 brown mushrooms, sliced
    • 1 medium onion, chopped
    • 1 bell pepper, diced
    • 3 cloves garlic, minced
    • ½ thai chili, finely chopped
    • 1 tablespoon freshly grated ginger
    • 1 can coconut milk (400 ml)
    • ½ lime
    • 1 tablespoon Mirin
    • 1 teaspoon cardamom, ground
    • 1 teaspoon sesame oil
    • 1 bunch spinach
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon corn starch (alternatively potato starch)
    • 3 tablespoon water

    Instructions

    Prepare the Salmon

    • Wash the salmon fillets and tap them dry with a kitchen paper towel. Set them aside so they can adjust to room temperature.

    For the Coconut Sauce

    • Heat olive oil in a pan on high heat. Once hot, start frying the mushrooms.
    • When the mushrooms start to turn gold-brown, add the onions and stir fry for another few minutes.
    • When the onion and mushroom mix has a nice gold-brown color, give the diced bell pepper, chopped Thai chili and minced garlic into the hot pan and fry for 2-3 minutes.
    • Now pour the coconut milk over the vegetable mix and add the grated ginger. Your sauce should turn into a light brown color. Reduce the temperature to low heat.
    • Let the sauce simmer and season with salt, pepper, cardamom, sesame seed oil, the juice of half a lime and mirin.
    • Unless you prefer a thinner sauce, mix the starch and cold water and pour it into the sauce while stirring. The liquid should start to thicken.
    • Lastly, add the spinach and stir for another minute. Then remove the pan from the heat.

    Sear the Salmon

    • Heat some oil in a large non-stick pan on medium heat.
    • Once hot, place the salmon in the pan on the skin side, unless your salmon is skinless. Gently press the fish down and sear until the fish turns golden.
    • Flip and sear the other side of the salmon fillets.
    • Remove the pan from the heat and reheat the sauce. Place the salmon fillets on the sauce and serve with rice.

    NUTRITION FACTS

    Calories: 540kcal (27%)
    Keywords easily vegan, pan fried salmon, pan fried salmon in creamy coconut sauce, pan fry salmon, pan seared salmon, spicy coconut sauce
    Tried this recipe? Show me how it turned out!Mention @Lexas_Recipes or tag #lexas_recipes!
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    Hi, I'm Lexa!

    Welcome to my blog, I am so glad you are here! I am Lexa, a German national, living in Toronto with a passion for delicious and healthy food. I am happy to share my favourite recipes with you, hoping to inspire you for your day-to-day cooking or a stay-in date-night.

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