Rice Paper Wrapped Salmon On Coconut Milk Spinach Recipes

THAI COCONUT RICE WITH SALMON

Steps:

• You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
• Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
• Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
• Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
• Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
• While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
• When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

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.

GARLIC BUTTER CREAMED SPINACH SALMON.

Steps:

• 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

SALMON CURRY WITH COCONUT MILK

Steps:

• In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
• Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender.
• Stir in crushed garlic and ginger paste and saute for 1 minute.
• In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
• Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
• Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
• Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!

COCONUT CURRY SALMON

Steps:

• SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
• ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
• POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

RICE PAPER WRAPPED SALMON ON COCONUT MILK SPINACH

Steps:

• 1. Prepare Coconut Milk Spinach and Peppers Preheat oven to 450°. Heat large dry skillet over medium high heat until hot. Add spinach, a handful at a time, tossing leaves until they have wilted. Transfer spinach to a colander, let cool then squeeze out as much liquid as you can. Set aside. Wipe out skillet with paper towel.
• 2. Brush peppers with 1 tablespoon oil. Place on baking sheet and roast until they begin to blister. Remove from oven and let cool. Slice into strips and blot moisture with paper towel.
• 3. Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
• 4. Stir in the coconut milk and bring to a simmer. Add spinach and pepper strips. Season with Sriracha, salt and pepper. Stir to combine. Remove from heat.
• 5. Prepare Rice Paper Wrapped Fish Maintain 450° oven.
• 6. In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
• 7. Fill a large bowl with very hot water. Dip rice paper, one sheet at a time, in water for 10 seconds. Place on a moistened dish towel - sheet will soften and become more pliable. Arrange 2 cilantro sprigs attractively in the center of the rice paper then place salmon on top. Fold the rice paper over the salmon to make a packet. Fold the additional 3 packets.
• 8. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Place the salmon packets in the skillet, seam-side down, and cook for 1 1/2 minutes. Make certain they do not touch one another. Turn and cook for 1 1/2 minutes more.
• 9. Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
• 10. Plate and serve While salmon is in the oven reheat creamed spinach. Spoon creamed spinach onto 4 dinner plates. Remove fish from oven and arrange on top of spinach. Garnish with chopped peanuts and lime wedges