📋 Ingredients:
For the Salmon:
6 tbsp salted butter, divided
4 salmon fillets (about 6 oz each, thick cut)
Salt and black pepper, to taste
2 tsp honey
4 cloves garlic, chopped
2 shallots, sliced or chopped
1–2 jalapeños, chopped (seeded if preferred)
2 tsp ground ginger
2 tsp lemon thyme (optional)
1½ cups full-fat coconut milk
1 tbsp soy sauce or tamari
¼ cup fresh lime juice
1 cup fresh basil, torn
For the Avocado Mango Salsa:
2 avocados, diced or sliced
1 cup fresh mango chunks
2 tbsp lime juice + zest
½ cup fresh cilantro, chopped
👩🍳 Directions:
1️⃣ Start the Salmon
Preheat oven to broil. Add 3 tbsp butter to a baking dish and place the salmon fillets on top.
Drizzle with honey and season with salt and pepper.
Broil for 5 minutes, until the tops are lightly crisp and golden.
2️⃣ Add Flavor and Sauce
Reduce oven temperature to 400°F (200°C).
Remove the salmon and add garlic, shallots, jalapeños, ginger, and thyme to the dish.
Pour in coconut milk, soy sauce (or tamari), and lime juice. Stir gently to combine.
Dot the salmon with the remaining 3 tbsp butter and bake for 10 minutes, or until sauce thickens and salmon is perfectly cooked.
3️⃣ Make the Salsa
In a bowl, combine avocado, mango, lime juice, lime zest, and chopped cilantro. Toss gently to coat.
4️⃣ Serve
Spoon the coconut-lime sauce over bowls of steamed rice, top with salmon fillets, and finish with a generous scoop of avocado mango salsa.
Garnish with fresh basil and extra lime wedges if desired.
⏱ Preparation time: 10 minutes
⏱ Cooking time: 15 minutes
⏱ Total time: 25 minutes
🔥 Calories: ~520 kcal per serving
🍽 Servings: 4
