Personal Chef For A Day Baked Salmon With Creamy Coconut Spinach Simmer over medium heat for 5 minutes. cook the salmon. nestle the salmon pieces into the pot, then cover with a lid and cook for another 5 minutes, or until the salmon is cooked through. stir in ⅓ cup chopped fresh cilantro and the juice of 1 lime, then taste and adjust seasoning as needed. enjoy over rice!. Melt butter in same pan and fry onion and garlic unti fragrant, about 2 minutes. add coconut milk, broth and crushed red pepper flakes. season with salt and pepper, and allow to simmer until slightly thickened. about 5 minutes. add spinach and parmesan, stir, and cook until spinach is wilted, about 2 minutes.
Skillet Coconut Milk Salmon Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. remove. Drizzle with the oil and sprinkle generously with the old bay seasoning. bake in oven for 14 minutes or until the internal temperature is 145 degrees f. while the salmon is baking, prepare the sauce. heat a large sauté pan over medium heat. add 1 tablespoon of oil, the scallions and tomatoes. Sear the salmon for 5 minutes on each side or until cooked through once the pan is very hot. take the pan out of the oven and set it aside. cook the chopped garlic for 30 40 seconds in the same pan skillet until fragrant. combine the coconut cream, red chili flakes, and coconut powder in a small mixing bowl. Coconut curry sauce: heat the olive oil over medium heat. add garlic, ginger, and lemongrass; sauté for 5 minutes. add brown sugar and curry paste; sauté for 3 minutes. add coconut milk. season with fish sauce, lime juice, and lime zest to taste. add spinach; stir into the sauce until wilted. serve: place salmon over rice.
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