4 thick Salmon filets or steaks
2 in. fresh ginger peeled & thinly sliced
4 medium cloves of garlic thinly sliced
13 oz. tomatoes sliced
1 tsp. cayenne (or to taste)
1 small bell pepper chopped
1 tsp. coriander seeds
1 can organic coconut milk (14 oz.), full fat
1 pinch sea salt (to taste)
1 large lime, juice only (1/8 C.)
10 leaves fresh basil roughly chopped
Preheat oven to 400° F.
Place the fish in a somewhat shallow ovenproof pan. Pick a pan that will not leave much room in between the salmon. You want them close together.
Top the salmon with the garlic, ginger, tomatoes, bell pepper, coriander seeds and about 8 chopped basil leaves.
Squeeze the lime juice evenly over the dish and sprinkle with the salt and cayenne.
When the fish is covered with all the ingredients, slowly pour all the coconut milk over the fish.
Bake for 30-40 minutes. 30 minutes will give you a pink tender center, 40 minutes will be completely cooked through.
Top with the remaining 2 leaves of fresh basil before serving.