Salmon Fillet In Coconut Milk Recipes

BAKED SALMON WITH COCONUT-TOMATO SAUCE

Steps:

• Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
• Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
• Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
• Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
• To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

POACHED SALMON IN COCONUT LIME SAUCE

Steps:

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

CREAMY COCONUT-LIME SALMON

Steps:

• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
• Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
• Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
• Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

SALMON CURRY WITH COCONUT MILK

Steps:

• Add all the ingredients to a pan (Except tempering ingredients) and mix it up.
• Place on heat and bring it to a boil. Let it simmer for 5 minutes. Turn the heat to low and cover the pan with a lid. Let it cook for another 15 minutes.
• FOR TEMPERING: Add oil to a pan. Add mustard seeds. Once it crackles, add curry leaves. Add this to the finished curry.
• Serve the curry warm with rice.

FISH BAKED IN COCONUT MILK

Steps:

• Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
• Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
• Garnish with chopped cilantro.

INDIAN SALMON FISH

Steps:

• Marinade the fish in all the ingredients minus the gram flour. You can do this for up to half an hour or use immediately. Flick with gram flour. Fry the salmon for 2 minutes each side in a hot pan with oil. (Make sure the oil is very hot before adding fish). Then set aside.
• Add oil into the same pan over medium high heat. Add the mustard seeds and curry leaves.
• Once the mustard seeds crackle, add the onions, salt and cook for 5 minutes before adding the garlic, ginger and green chilli.
• Add the turmeric powder, coriander powder, cumin powder, chilli powder and black pepper. If the pan is dry, add a splash of water. Cook for 2 - 3 minutes before adding the tomatoes.
• Cover the pan with a lid and turn the heat down. Simmer the tomatoes for 15 - 20 minutes until the oil seperates at the sides.
• Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.
• Stir through and add the salmon back in to the pan. Cover and simmer for 2 - 3 minutes. Add the lemon.

SALMON FILLET IN COCONUT MILK

Steps:

• 1. Sprinkle salt and pepper to taste over the salmon fillet. 2. Cover the flesh side with dill. 3. Add olive oil to a hot cast iron skillet. Heat oil to just smoking and then turn heat down to medium. 4. Add salmon, flesh side down and cook 4 minutes to brown. 5. Turn salmon over, skin side down and add 1 can coconut milk. 6. Cover and cook on medium-low heat for approximately 10 minutes, or until cooked through. 7. Serve with rice or pasta, green peas, and a fresh tossed salad.