What you'll need
- Coconut milk
- Parsley or basil
- Salt, pepper, oil
- Spices (like hot chilli flakes)
What you'll do
Roast your salmon in a cast iron skillet after thorough seasoning with salt and pepper. 3 minutes per side should do if the pan is sizzling hot. You'll see the salmon change colour.
In the meantime, add some finely chopped onions in a pan. Add 1 small piece of finely chopped (or grated) fresh ginger, some chopped parsley or basil, and additional spices if you want them (but I advise against). Finally, add in 200 ml of coconut milk and simmer until reduced and medium-thick. Add in the juice from half a lime, and some lime pieces if you'd like.
When the sauce has the right consistence, dunk the salmon in (or pour the hot sauce on top of it if you timed the process right and the salmon is hot from the pan. Add some more pepper and greens, and serve!