Salmon With Coconut Milk Recipes

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.

ASIAN SALMON & SWEET POTATO TRAYBAKE

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
• Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
• Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
• Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
• When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

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.

SALMON COOKED IN COCONUT MILK

Steps:

• Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
• Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
• Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
• Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
• Before serving scatter the mint leaves on top.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh 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!

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.

SPICED COCONUT SALMON

Steps:

• Mix the onion and lemon juice in a small bowl with a pinch of salt. Set aside.
• Heat half the oil in a small frying pan over a high heat. Fry the salmon skin-side down for 2 minutes, then flip and cook for a minute more. Set aside.
• Mix the garlic, ginger, curry powder, tamarind/lime juice and a pinch of salt in a small bowl to make a thick paste. Wipe the pan clean with kitchen paper, then put back over a medium heat. Add the remaining oil, then fry the spice paste for 1-2 minutes until fragrant. Add the coconut milk, bring to a gentle simmer, then cook for 5 minutes. Gently put the salmon fillet skin-side up in the sauce and cook for 1 minute more or until cooked to your liking. Taste the sauce - you might want to add a pinch of sugar to balance the flavours.
• Meanwhile, squeeze the onion to remove most of the liquid (discard), then combine the onion with the chilli and coriander. Serve the salmon in the sauce, topped with the onion and coriander salad and sprinkled with the nigella, with basmati or jasmine rice.