Salmon in Parmesan Sauce with Coconut Rice (Print Version)
# Ingredients:
→ For the salmon
01 -
4 fresh salmon fillets (about 5-6 oz/150g each)
02 -
1 cup (250g) cherry tomatoes, halved
03 -
3 cups (80g) fresh baby spinach
04 -
1/3 cup (40g) sun-dried tomatoes, roughly chopped
05 -
1¼ cups (300g) heavy cream
06 -
1/2 cup (40g) freshly grated Parmesan cheese
07 -
1 medium onion, finely diced
08 -
2 garlic cloves, minced
09 -
1 tablespoon cornstarch
10 -
2 teaspoons butter
11 -
1 teaspoon sweet paprika
12 -
2 tablespoons olive oil
13 -
Salt and freshly ground black pepper, to taste
→ For the coconut rice
14 -
1½ cups (300g) jasmine rice
15 -
1 cup (250g) coconut milk
16 -
1½ cups (350ml) water
17 -
1 organic lime (for zest)
# Instructions:
01 -
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring the water, coconut milk, a pinch of salt, and lime zest to a boil. Add the rice, stir once, then reduce heat to low. Cover and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 more minutes. Fluff with a fork before serving.
02 -
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the salmon skin-side up and sear for 1-2 minutes until golden. Flip and cook for another 1-2 minutes. The salmon should still be slightly translucent in the center. Transfer to a plate.
03 -
In the same skillet, melt the butter. Add the diced onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and sun-dried tomatoes, and cook for 1-2 minutes until the cherry tomatoes begin to soften. Pour in the cream, add the Parmesan cheese and paprika, and bring to a gentle simmer. In a small bowl, mix the cornstarch with 1 tablespoon cold water to create a slurry, then stir into the sauce. Add the spinach and stir until wilted, about 1 minute.
04 -
Return the salmon to the skillet, spooning some of the sauce over the fillets. Cook for another 1-2 minutes until the salmon is heated through but still tender and moist. Serve the salmon and sauce over the fragrant coconut rice.
# Notes:
01 -
For optimal flavor, the salmon should still be slightly translucent in the center - be careful not to overcook it.
02 -
Using freshly grated Parmesan instead of pre-packaged gives the sauce a much more intense and authentic flavor.