SALMON RICE BOWLS WITH COCONUT-GINGER BROTH
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.
Provided by Anna Stockwell
Categories Salmon Breadcrumbs Paprika Mayonnaise Coconut Ginger Lime Chickpea Bean Kale Rice Dinner Quick and Healthy Dairy Free Fish
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cook the Salmon:
- Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
- Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
- Make the Broth and Beans and Greens and Assemble:
- Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
- Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
- Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.
INSTANT POT® GINATAANG SALMON (FILIPINO SALMON IN COCONUT MILK)
This is a traditional Filipino fish stew, made with coconut milk and veggies. Serve this with white rice and you'll feel like you're experiencing your backpacking trip through the Filipino islands once again. Serve with a bowl of white rice on the side.
Provided by Diana71
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
- Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
- Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.
Nutrition Facts : Calories 651.2 calories, Carbohydrate 16.7 g, Cholesterol 92 mg, Fat 50 g, Fiber 5 g, Protein 37.6 g, SaturatedFat 26.1 g, Sodium 2041.1 mg, Sugar 5.9 g
JAMAICAN SALMON WITH COCONUT CREAM SAUCE
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.
BAKED SALMON WITH COCONUT CRUST
Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g
CREAMY COCONUT-LIME SALMON
This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 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.
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.
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.
THAI STYLE SALMON ON COCONUT MILK NOODLES
I love how different this dish is - I have a tendency to eat salmon the same few ways over and over and this is a delish changeup. From Ricardo Larrivee
Provided by Cadillacgirl
Categories Thai
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
- Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
- Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
- Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
- Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
- Spread the noodles on a large clean cloth and let rest for 10 minutes.
- Preheat the grill, setting the burners to medium.
- Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
- Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.
Nutrition Facts : Calories 909.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 78.4, Sodium 989.9, Carbohydrate 93.5, Fiber 2, Sugar 54.3, Protein 39.9
SALMON COOKED IN COCONUT MILK
Make and share this Salmon Cooked in Coconut Milk recipe from Food.com.
Provided by One Little Deer
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 448.8, Fat 35.4, SaturatedFat 22.3, Cholesterol 55, Sodium 79.2, Carbohydrate 12.6, Fiber 1.8, Sugar 3.3, Protein 24.1
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