Ingredients
1 tsp. extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1/2 c. diced onion
1 1/2" piece ginger, grated
1 tsp. crushed red pepper flakes, plus more for serving
1 13.5-oz can coconut milk
4 salmon pieces (about 2 lbs.)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
Preparation
Step 1In a saucepan over medium heat, warm 1 teaspoon olive oil and cook garlic, onions, ginger, and red pepper flakes until softened, 3 minutes. Add coconut milk and bring to a boil, then simmer on medium until thickened, 10 to 12 minutes.
Step 2Meanwhile, preheat a large cast-iron skillet over medium-high heat. Season salmon with salt and pepper, then drizzle skillet with olive oil and sear salmon, 4 minutes per side.
Step 3Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro.
