Sun-Dried Tomato Salmon with tangy, herby, garlicy flavours makes a stunning main course! Add steamed rice, noodles, mashed potatoes, and vegetables for a complete meal!
INGREDIENT
– 2 Tbsp avocado oil– 1.5 to 2 lbs salmon cut into individual filet– Sea salt to taste– Black pepper to taste– 5 cloves garlic minced– 1 (15-ounce) can full-fat coconut milk *– ½ tsp paprika– ½ tsp onion powder– 1 Tbsp rice vinegar or apple cider vinegar– 1 (8.5-oz) jar sun-dried tomatoes drained and chopped (about 1 cup of sun-dried tomatoes)– ½ cup fresh basil leaves optional– 3 stalks green onion chopped
INSTRUCTIONS
Remove salmon from packaging and dry with paper towels. Season all salmon fillets with sea salt and black pepper.
Step 1
Heat avocado oil on high in a large cast iron or nonstick skillet. For a few minutes, heat oil to 400-450 degrees F until skillet sizzles.
Step 2
Sear salmon flesh-side down in hot skillet for 3-5 minutes until golden brown. Time salmon instead of guessing to avoid overcooking.
Step 3
Continue cooking the salmon skin-side for 3-5 minutes until done. It only needs to be close to done to reheat in the sauce. A 145-degree salmon is done.
Step 4
A digital thermometer in the salmon's thickest part measures its internal temperature.
Step 5
Skillet temperature and salmon fillet thickness determine cooking time. Thicker, colder fillets take 4-5 minutes per side, while room-temperature ones take 3-4 or 2-3.
Step 6
Measure internal temperature with a meat thermometer for best results. Place salmon fillets on plates.
Step 7
Reduce heat to medium-high and return the skillet to the stove. Add garlic and cook 1-2 minutes until fragrant. In the skillet, add canned coconut milk, paprika, onion powder, vinegar, and sun-dried tomatoes.
Step 8
Boil the sauce for 8–12 minutes until thickened, stirring occasionally. Simmer heavy cream sauces.
Step 9
Return seared salmon to skillet with sun-dried tomato sauce and spoon over. A slow simmer heats salmon for a few minutes. Add basil and chopped green onions to cooked salmon.