This is a really delicious and pretty simple dinner. It’s creamy and savory and it comes together in about 20 minutes (basically while your side dish cooks) making it good for week nights or last minute dinner rush since I almost always have the ingredients on hand. It also is one of those dishes that seems fancy but actually it’s not too pricey assuming you live in a place where you can get a decent price on salmon.
Salmon in Tomato Coconut Cream Sauce
Heat the oil in a large skillet and once hot add the salmon skin side down and season the top with salt and pepper. Allow to cook without moving for 5 minutes then flip and cook another 5 minutes (salmon will not be done, this is fine). Remove from pan and set aside while you make the sauce.
In a blender, blend together the sundried tomatoes, garlic cloves, and coconut milk until the mixture turns pink and the tomatoes are mostly pureed. Add this mixture to the pan, making sure the pan is on low heat, along with the fish stock and other seasonings and cook for 5-8 minutes until it thickens slightly.
Add the salmon back to the mixture along with the green peas and cook for another 5-10 minutes until the sauce is thickened to your preference and the salmon is cooked through. Finish seasoning and serve over couscous or other side dish.