Baked Salmon With Coconut Tomato Sauce

With our freezer full of salmon after several trips to the ocean this year, we are always trying to think of new ways to try salmon in the kitchen. Very similar to how we enjoy halibut, this baked salmon with coconut tomato sauce is a hit!

 

Ingredients

1 to 2 lb salmon fillet

3 tbsp extra virgin olive oil

1 medium onion, finely diced

4 cloves garlic, minced

3 tbsp tomato paste

1/2 tbsp chilli flakes

400 ml can of coconut milk

250 ml chicken stock

2 tsp cane sugar

1/2 cup sliced green onions

2 tbsp chopped cilantro

Juice from half a lime, to taste

Salt and pepper, to taste

How To Make Baked Salmon With Coconut Tomato Sauce

Preheat oven to 350 degrees Fahrenheit. Place salmon fillet on a lined baking tray. Season with salt and pepper. Place in oven until cooked thoroughly, roughly 25 to 30 minutes.

 

Heat up oil in a large saucepan over medium heat. Add in onions and cook until tender. Stir in garlic and cook for approximately one minute. Stir in the tomato paste and the stirring regularly to avoid scorching the mixture. Add in the chilli flakes, coconut milk, chicken stock, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook for around 10 to 15 minutes.

 

Serve the salmon on a bed of rice or pasta. Stir in green onions and cilantro to the sauce and squeeze in the juice of half a lime to your taste preference. Spoon sauce overtop of salmon and rice or pasta and serve.