I might be slightly obsessed with this recipe….and coconut milk. Super easy, tasty, healthy AND a fast meal to throw together. Does anyone else like chopped up fresh tomatoes on their hot food? Just me? I ONLY like tomatoes if they are diced and on hot food….I don’t like tomatoes on cold food. Don’t judge me.
2 – 4oz Wild Caught Salmon Fillets
2 TBSP Kerrygold Butter
1 Tomato Chopped
1 Jalapeno sliced
1 Can Full Fat Coconut Milk
2 Cups Cooked Rice (I’m not going to tell y’all how to make rice)
Technically, braising translates to “stew” and we don’t really want to stew salmon but this technically isn’t poaching either so we are going to stick with the word braise. First things first! Find yourself a nice pan and put over medium heat with some oil and butter, once hot place your fish in the pan, and let each side get some color usually takes 1-2 minutes. Add your entire can of coconut milk and reduce the temperature to low. Add some jalapeno slices and the zest of your lemon with salt & pepper. How long you braise the salmon for depends on the temperature you prefer to eat salmon at. The salmon I used was wild caught but it was in my freezer and because I am weird about frozen meat I cooked it all the way through and the braising liquid keeps it nice and juicy. On low heat to cook your fillets all the way through takes only about 10 minutes. I plated rice, salmon, drizzled more of the liquid on top of everything, and fresh tomato with jalapeno. Squirt of lemon and you’re in business. This is going to be a staple in my house because not only do I love salmon but I love being lazy during the week like this recipe allows me to!