Creamy Coconut-Lime Salmon

Preparation

The creamy coconut is the perfect balance to this flavorful yet simple dish. Lime and basil bring out the flavors of the salmon while the chili garlic sauce provides aromatics plus spice without using multiple ingredients. Serve over rice.

1. Pat salmon dry and season with salt and pepper. Heat the oil in the HexClad 4.5QT Hybrid Deep Sauté Pan over medium-high heat. Once hot, add salmon and cook until golden on top side, about 4 minutes. Flip and cook for another 2 minutes. 
2. Remove salmon from skillet and place on a plate, do not wipe skillet clean. Add coconut milk and chili garlic sauce into the pan and stir to combine. Bring to a simmer and continue to cook over medium heat until thickened, 6 to 7 minutes. 
3. Stir the lime juice into the coconut sauce and season with salt and pepper. Return salmon to skillet. Serve topped with more garlic sauce as desired and basil leaves with lime wedges on the side.