Salmon with Coconut-Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp Canola Oil1 Onions, raw, small1 tbsp Ginger, ground1 clove Garlic1/2 cup Drained Canned Petite Diced Tomatoes1/2 cup Coconut Milk (Light)Pinch cayenne12 Cherry Tomatoes1/2 tsp Salt2 tsp Lime Juice3 tbsp Cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, 30 second. Add diced tomatoes, coconut milk, and cayenne; bring to simmer and cook, covered, 5 minutes.
Add cherry tomatoes to skillet and simmer just until tomatoes begin to soften, 1-2 minutes. Sprinkle salmon with salt. Add salmon and lime juice to skillet and cook, stirring gently, until salmon is just opaque in center; 3-4 minutes. Stir in cilantro.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERH75.
Add cherry tomatoes to skillet and simmer just until tomatoes begin to soften, 1-2 minutes. Sprinkle salmon with salt. Add salmon and lime juice to skillet and cook, stirring gently, until salmon is just opaque in center; 3-4 minutes. Stir in cilantro.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERH75.
Nutritional Info Amount Per Serving
- Calories: 259.7
- Total Fat: 11.9 g
- Cholesterol: 80.5 mg
- Sodium: 401.4 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.4 g
- Protein: 29.9 g
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