Baked Salmon With Coconut Tomato Sauce Recipes

BAKED SALMON WITH COCONUT CRUST

Steps:

• Preheat oven to 425 degrees.
• Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
• In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
• Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

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.

SALMON WITH COCONUT SAUCE

Steps:

• For the sauce:
• Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.
• For the salmon:
• Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

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.

COCONUT FISH AND TOMATO BAKE

Steps:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

JAMAICAN SALMON WITH COCONUT CREAM SAUCE

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.