This salmon turns out oh-so-tender, the sauce is tasty, and it’s terrific served over Coconut-Ginger Rice.
Ingredients: 1 1/2 cups canned coconut milk,1 1/2 teaspoons chili paste,1 1/2 teaspoons fish sauce,1 1/2 teaspoon grated fresh ginger,3 teaspoons packed light brown sugar,3 teaspoons freshly squeezed lime juice,2 tablespoons extra-virgin olive oil,6 (6-ounce) portions skinless salmon fillets,1 tablespoon cooled salted butter, cut into 6 pieces, sea salt and newly ground black pepper
Instructions: Preheat oven to 375 degrees F. Spray a 9×13- inch pyrex pan with nonstick spray., Put salmon in the prepared dish, leaving area in between each fillet. Drizzle oil on top of fillets. Top each fillet with a piece of butter. Sprinkle salmon kindly with salt and pepper. Bake 20 to 30 minutes, or till salmon is cooked through and flakes apart easily., While salmon is baking, prepare the sauce. In a medium pan, mix the sauce active ingredients together and give a boil. Decrease heat to low, and simmer (stirring frequently) until the sauce has thickened a little. Remove from heat., Serve salmon with sauce sprinkled on top. Include chives too, if utilizing.