Coconut Lime Salmon with Jasmine Noodles
Zesty Coconut-Lime Glazed Salmon Over Jasmine Noodle Nest
Ingredients:
4 salmon fillets (about 6 oz each)
1 tablespoon coconut oil
1 tablespoon soy sauce
1 teaspoon sesame oil
Juice and zest of 2 limes
1 cup coconut milk (full fat)
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon honey
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
8 oz jasmine noodles
1 cup snap peas
1/2 red bell pepper, thinly sliced
2 scallions, sliced thin
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Directions:
In a small bowl, whisk together coconut milk, lime juice and zest, garlic, ginger, soy sauce, honey, and sesame oil.
Heat coconut oil in a skillet over medium heat. Season salmon with salt and pepper, then sear skin-side down for 3–4 minutes per side until cooked through. Remove and set aside.
In the same skillet, pour in the coconut-lime mixture. Bring to a gentle simmer and stir in the cornstarch slurry. Cook until thickened, about 2–3 minutes.
Return the salmon to the skillet, spooning sauce over the top. Simmer gently for 1–2 more minutes.
Meanwhile, cook jasmine noodles according to package instructions. In the last 2 minutes of boiling, add snap peas and bell pepper. Drain and toss with scallions and half the sauce.
Plate noodles in a shallow bowl or plate, top with salmon, and garnish with cilantro. Serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings