Description
Tender, pan-seared salmon fillets topped with a luxurious coconut-based herb sauce infused with lemon, white wine, and fresh aromatics. A vibrant and elegant dish perfect for entertaining or weeknight dinners.
Ingredients
- For the Salmon:
- 4 skinless salmon fillets (6 to 8 oz each)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- For the Creamy Herb Sauce:
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 tbsp Dijon mustard
- ½ cup dry white wine
- 1 cup unsweetened full-fat coconut milk
- Zest of ½ a lemon
- 1 tbsp fresh lemon juice
- 2 tbsp chopped chives
- 2 tbsp chopped dill
- 2 tbsp chopped tarragon
- Salt and pepper to taste
Instructions
- Prepare the Salmon: Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Sear salmon for 2–3 minutes per side until golden. Remove and set aside.
- Sauté the Aromatics: Lower heat to medium. Add garlic and shallot; sauté for about 1 minute until softened.
- Build the Sauce: Add Dijon mustard and white wine; whisk until smooth. Simmer and reduce wine by half. Slowly pour in coconut milk while whisking; bring to a gentle simmer.
- Finish the Dish: Add lemon zest, juice, dill, chives, tarragon, salt, and pepper. Return salmon fillets to the skillet. Simmer uncovered for 3–5 minutes until salmon is cooked to preference.
- Serve: Garnish with more fresh herbs. Serve with roasted asparagus and orzo or couscous.
Notes
You can substitute coconut milk with heavy cream if preferred. For a dairy-free and gluten-free option, stick with coconut milk and serve with gluten-free grains or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Seafood
- Method: Pan-Seared / Simmered
- Cuisine: Modern American / Dairy-Free Option