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Pan seared salmon in creamy coconut sauce - in sauce

Pan Seared Salmon in Spicy Coconut Sauce

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
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