Salmon with lemongrass and coconut milk

Salmon papillote flavored with lemongrass, coconut milk and lime zest — exotic flavor and low in carbohydrates.

Ingredients

salmon fillets

unsweetened coconut milk

lemongrass stalks (chopped)

lime zest and juice

salt, pepper

Instructions

1. Preheat the oven to 200°C. Cut 4 large sheets of baking paper to form individual papillotes.
2. Place each salmon fillet in the center of a sheet, lightly salt and pepper. Spread the chopped lemongrass and lime zest over each fillet.
3. Pour about 30 ml of coconut milk over each fillet (adjust according to size) to add creaminess without drowning the fish.
4. Close the papillotes tightly by folding the edges several times to trap the steam. Bake 12–15 minutes depending on thickness of fillet; The salmon should be tender and flake easily with a fork.
5. Carefully open the foil packets to release the steam, sprinkle with a splash of fresh lime juice and serve immediately with fresh herbs.

Variants

• Add keto root vegetables (black radish) to complete the dish.

Tips

• Do not overcook to preserve the tender texture of the salmon.

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