Spicy Coconut Salmon Food

SPICY COCONUT-SALMON CURRY

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

SPICY COCONUT SALMON

Steps:

• In a saucepan over medium heat, warm 1 teaspoon olive oil and cook garlic, onions, ginger, and red pepper flakes until softened, 3 minutes. Add coconut milk and bring to a boil, then simmer on medium until thickened, 10 to 12 minutes.
• Meanwhile, preheat a large cast-iron skillet over medium-high heat. Season salmon with salt and pepper, then drizzle skillet with olive oil and sear salmon, 4 minutes per side.
• Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro.

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.

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.

SPICY COCONUT SALMON

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Put rice, coconut milk and 300ml water into a large pan. Bring to the boil over medium heat then reduce heat to low, cover and cook for 10-12min, until rice is tender and liquid absorbed. Remove from heat and leave, covered, to steam for 15min.
• Meanwhile, in the small bowl of a food processor whizz the chilli, coriander, garlic and ginger to a chunky paste. Scrape into a small bowl and stir through the lime zest and juice, desiccated coconut and some seasoning.
• Line a baking tray with foil and brush with oil. Put the salmon fillets skin-side down on the foil and spoon the coconut mixture on top, pressing lightly to stick.
• Cook in the oven for 15min until opaque and cooked through. Divide salmon and rice between 4 plates, sprinkle with extra coriander leaves and serve with lime wedges for squeezing over.

ROAST SALMON WITH SPICED COCONUT CRUMBS

Steps:

• Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
• Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.
• To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).