1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 fresno chili, seeded and chopped
Instructions
In a large cast iron skillet, heat 1 tablespoon oil over medium-high. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin-side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.
Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/05/30/creamy-coconut-lime-salmon/