Creamy Coconut Lime Salmon

Creamy Coconut Lime Salmon

INGREDIENTS

2 tbsp. coconut oil, divided

4 (6-oz.) skinless salmon fillets, patted dry

1 tsp. kosher salt, divided

1/2 small onion, minced

2 cloves garlic, minced

1 1/2" piece ginger, grated

1 (13.66-oz.) can Thai Kitchen coconut milk

1 tbsp. fresh lime juice, plus lime wedges for serving

2 tbsp. chopped fresh basil

1 fresno chili, seeded and chopped

DIRECTIONS

1. In a large cast iron skillet, heat 1 tablespoon oil over medium-high. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin-side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.

2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.

3. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.

4. Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.