5
1 small or 1/2 large red onion
2 garlic cloves
1 to 2 chilies
2 tsp vegetable oil
2 tbsp grated fresh ginger
398-mL can coconut milk, preferably light
4 180-g salmon fillets, from 3/4- to 1-in. thick, preferably skinless
1/2 tsp salt
1 large lime
1/4 cup chopped fresh cilantro
Cut onion in half lengthwise. Place cut-side down on a cutting board and slice lengthwise into thin strips. Finely mince garlic. Core and seed pepper, then thinly slice on the diagonal. Heat oil over medium heat in a deep frying pan that is just wide enough to hold salmon. When hot, add onion, garlic, pepper and ginger. Stir often until fragrant, from 1 to 2 minutes. Pour in coconut milk. Using a wooden spoon, scrape up any brown bits from bottom of pan. Bring mixture to a boil. Reduce heat to low. Place salmon bottom-side up (where skin would have been) in pan. Sprinkle with salt. Cover and cook, turning salmon with a large spatula halfway through, just until cooked, from 8 minutes for 3/4-inch- (2-cm-) thick fillets to 10 minutes for 1-inch- (2.5-cm-) thick fillets. Meanwhile, grate peel from lime and squeeze out juice. Carefully lift cooked salmon from pan to dinner plates. Stir lime peel, juice and coriander into sauce in pan. Pour a little sauce over salmon. Serve with sticky rice or soba noodles. Spoon remaining sauce over rice.
Calories 428, Protein 35.3g, Carbohydrates 12.6g, Fat 25.9g, Fibre 1g, Sodium 424mg.