Step-by-Step Guide to Prepare Jamie Oliver Chili Lime Coconut Salmon

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chili lime coconut salmon. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chili Lime Coconut Salmon is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Chili Lime Coconut Salmon is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook chili lime coconut salmon using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chili Lime Coconut Salmon:

1. Make ready 1 medium shallot, chopped
2. Take I jalapeno pepper, chopped, with half the seeds removed
3. Make ready 3 cloves garlic, chopped
4. Get 1/4 cup cilantro, chopped
5. Prepare 1 lime, zested and juiced
6. Take 1 tbsp fish sauce
7. Prepare 1 tbsp soy sauce
8. Prepare 1 thumb-sized nub ginger, peeled and chopped
9. Take 1 tbsp vegetable oil
10. Get 2 fillets centre-cut salmon, deboned and skin-on
11. Take 1/4 cup coconut cream
12. Take 1 1/2 tsp granulated sugar

Instructions to make Chili Lime Coconut Salmon:

1. Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole.
2. Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour.
3. Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside.
4. Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce.

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