Ingredients
- 2 salmon fillets, skin removed
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1` 13.5 oz can unsweetened coconut milk
- 1 tbsp fresh lime juice
- 1 tsp freshly grated ginger
- 1 tbsp red boat fish sauce
- 1 small sweet onion thinly sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, thinly sliced
- 2 green onions, light and dark green parts
- Chopped cilantro
- 1/2 avocado, sliced
- 3 lemon wedges
Steps
- Preheat oven to 375°.
- Season salmon fillets with salt and pepper and set aside.
- In an ovenproof skillet heat coconut milk over medium heat. Add in lime juice, ginger and fish sauce along with onions and peppers. Simmer for 5 minutes stirring occasionally.
- Place salmon into the coconut mixture and place pan to oven. Allow to cook for 12-15 minutes
- Serve over quinoa and top with cilantro, sliced lemon, avocado and green onions.
