Photo: John Autry; Styling: Cindy Barr
Total Time
40 Mins
4 servings (serving size: 1 fillet and about 3 tablespoons sauce)

How to Make It

Step 1

Combine first 5 ingredients; chill.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 teaspoon salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.

Step 3

Wine note: This menu dances beautifully with the Weingut Knoll Loibner Grüner Veltliner Federspiel 2007 ($30). The cool dollop of cucumber yogurt is spun dizzy by citrus notes ranging from tart lime to sweet tangerine, and a long finish of green peppercorn is a subtle counterpoint to the coconut-intensified rice. --Alexander Spacher

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Ratings & Reviews

FossilGoddess's Review

October 13, 2013
Fantastic. I added a little shredded coconut to the rice and a bt more red pepper flakes. Loved the yougurt sauce. Second time I made it didn't have fresh cilantro, used dried and it was great. Easy, quick, nutritious. .

TCUnurse's Review

February 11, 2012
Used salmon and grilled instead of pan saute. Very simple to make as well as a light meal with the yogurt sauce. Served with the coconut rice, cooking the rice in the coconut milk gave it great added flavor and moisture to the rice :)

lilsnack8's Review

January 13, 2011
Quick, easy and delicious

jchiricotti's Review

October 07, 2010
Fantastic! Double the rice for leftovers.

jmbender4's Review

September 12, 2010
Excellent. My husband grilled the salmon and we served with the red-pepper coconut rice. The yogurt sauce was delish too !!

gastrocari's Review

September 08, 2010
Simple, easy and tasty - great for a quick weeknight meal. I subbed basil for the cilantro because it was what I had in the fridge, and it was great. Coconut rice on the side went great.

romeojuliet's Review

September 07, 2010
Although we altered the recipe by replacing cilantro with rosemary and grilled the salmon, the end result was spectacular! The creamy texture of the rosemary(cilantro)-yogurt sauce complimented the charred, salty flavor of the salmon. We would advise pairing this dish with a green pepper-coconut wild rice. Top all this off with crushed red pepper and the experience is orgasmic!!!!!

LBoutell's Review

August 24, 2010
Very tasty and enjoyed by 2 and 4 year olds as well! I used wild Alaskan Salmon instead and also made the accompanying red pepper coconut rice (cooked bell pepper with the rice). BBQ'd the salmon along with some zucchini spears and remaining bell pepper strips. Simple and light dinner. Will make again.

rsmith56's Review

August 23, 2010
This was fantastic. Easy, Elegant, colorful and divine. I highly recommend this delicious meal. I made it with the salmon fillets and another pan with fresh grouper. FANTASTIC My husband could not stop talking about all of the flavors. I also made the red-pepper-coconut rice with it. A great dinner!! A keeper for sure.