Coconut-Dill Salmon With Green Beans and Corn
Updated October 10, 2023
Alex Lau for The New York Times. Food Stylist: Susie Theodorou.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (2-pound) salmon fillet (skin on or off)
2 tablespoons plus 1 teaspoon olive oil
Coarse kosher salt (such as Morton) and black pepper
1 cup unsweetened coconut cream or coconut milk
2 tablespoons dark brown sugar
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 lemon
1 cup chopped fresh dill
8 ounces green beans, trimmed and halved crosswise
1 cup fresh corn kernels (from 1 to 2 ears corn)
1 pint cherry tomatoes, lightly crushed open or sliced into halves
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 62 milligrams cholesterol; 421 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 30 grams fat; 3 grams fiber; 591 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
- Step 2
In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in ½ cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
- Step 3
On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
- Step 4
Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
- Step 5
Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining ½ cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
- Step 6
To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.
Private Notes
Comments
This was very good. I’ve been tired of salmon lately but this recipe really jazzed it up. A can of coconut cream is 14 oz so I just about doubled up the other ingredients in the sauce. Used balsamic vinegar instead of sherry vinegar. I didn’t grill but cooked it in the oven in the foil pack. I used frozen green beans bc that’s all I had. This is an easy weeknight meal, but I’ll keep it in my back pocket for a special meal for guests.
This is a great recipe - easy, summery, and delicious! For those who don't have a grill, cook the salmon in the oven in the foil packet at 425 until a probe registers 125 degrees (F), and cook the green beans on a regular baking sheet at 425 for 10 minutes. We left the tomatoes and corn raw, but mixed them with the hot green beans so that they could be warmed through. Will definitely make this again!
The recipe has many issues if cooked in the oven. The filet in the picture is on the thick side. Mine measured about 1/2 “. I brought it to room temp and cooked it about 8 minutes at 425. Perfect! However, the green beans turned out massively undercooked. I would blanch them and the corn next time and save the foil. Also, the dressing was bland. I swapped lime for lemon, cilantro for dill, and added a thinly sliced Serrano to punch up the flavor.
Can I just say I’m always surprised at the microscopic quantity of vegetable matter these recipes contain. When cooked together with meat or fish I think of them as merely flavorings. If prepared separately to suggest that 8 oz of green beans will serve 6-8 people is either nutritionally sad or laughable. Eat your veggies, folks! They’re delicious!
Didn’t have a grill, so I baked the salmon at 350F in the oven for 35 minutes which worked well. I couldn’t find dill so I used fresh oregano instead. Phenomenal flavor. The whole family loved it. Will make again.
This was delicious but a bit bland until I added more salt and pepper (not fancy, I know, but effective!). My biggest gripe with NYT recipes is not the ingredients or methods, but the way the directions are written. Come on, NYT, you have an abundance of wordsmiths on staff! A few tweaks would make it so much easier to produce your recipes. For example, here’s a handy word: meanwhile. As in, “Prep the packets and throw them on the grill for 10 minutes. Meanwhile, prep the corn & tomatoes.”Seriously, we shouldn’t have to read the entire recipe through multiple times to execute it efficiently.