Coconut Lime Salmon

Pat salmon dry with a paper towel, salt and pepper both sides.

Preheat a large skillet on medium high heat. Add a tablespoon of olive oil then the salmon fillets. Cook the salmon for 5-6 minutes on each side or until internal temperature reaches 145 degrees with a digital thermometer. Pour the lime juice over the salmon, cooking for a minute. Remove from heat and set aside.

While salmon cooks toast coconut. In a small saucepan add coconut. Heat on medium high heat. Stir the coconut constantly, it can burn quick. Set aside.

Make sauce. In a small skillet on medium heat, whisk in coconut milk, turmeric, 3/4 of the lime zest and ground ginger. Whisk until sauce is creamy and smooth 2-4 minutes. Salt and pepper to taste.

Add a generous spoonful of coconut lime sauce to the plate, then add the salmon. Sprinkle with remaining lime zest and toasted coconut. Enjoy!

Coconut lime salmon pairs well with our Samosa-Style Potatoes