Phil’s 21 Coconut Milk Braised Salmon

A simple, flavorful salmon dish that comes together quickly and delivers big flavor. Phil’s 21 Spice Rub adds warmth and depth, while coconut milk keeps the salmon tender and rich. Serve it over white or basmati rice for an easy weeknight meal.

Ingredients

• 1 to 1½ pounds salmon, skin removed and cut into 1-inch pieces

• 1 medium onion, thinly sliced

• 1 medium red or yellow bell pepper, thinly sliced

• 1 can coconut milk

• Juice of ½ lime

• 2 tablespoons Phil’s 21 Spice Rub, or more to taste

• 1 tablespoon olive oil

• Chopped green onions or cilantro, for garnish (optional)

• White or basmati rice, for serving

Directions

1. Sauté the vegetables.
   Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and bell pepper and cook for 3 to 5 minutes, until softened.

2. Prepare the sauce.
   In a small bowl, whisk together the coconut milk, lime juice, and Phil’s 21 Spice Rub.

3. Add the salmon.
   Nestle the salmon pieces into the pan with the onions and peppers. Pour the coconut milk mixture evenly over the salmon.

4. Cook until tender.
   Cover the pan and cook for 7 to 10 minutes, or until the salmon is fully cooked and flakes easily.

5. Finish and serve.
   Garnish with chopped green onions or cilantro, if desired. Serve hot over white or basmati rice.

Serving Suggestion

This dish pairs especially well with steamed rice and a simple green vegetable or side salad.