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–+ servings
Total Time :30 minutes
Servings: 4

INGREDIENTS
 

  • 4 skinless salmon fillets, 4 ounces/115 grams each
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon lime zest
  • 2 tablespoons fresh cilantro, chopped

Sauce:

  • 1 medium shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1¾ cups/400 grams full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt, plus more as needed
  • ¼ teaspoon ground cumin
  • 1 teaspoon tapioca flour
  • 1 tablespoon water

INSTRUCTIONS

  • Season the salmon with salt and pepper.
  • Heat oil in a large skillet over medium heat. Add the salmon and sear until lightly browned, about 1½ minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add the shallot and cook until softened, about 1 minute. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  • Add coconut milk, lime juice, salt, and cumin. Bring to a gentle simmer.
  • Whisk the tapioca flour with water, then stir into the sauce. Simmer until slightly thickened, about 3 minutes. Taste and adjust seasoning.
  • Return the salmon to the skillet. Reduce heat to medium-low and simmer until just cooked through, 8 to 10 minutes. Finish with lime zest and cilantro.