I am now sitting here at my favorite spot at home, a comfy sofa by the window. Looking out is the stunning sunset right above Charles river. How lucky I am! I said to myself. No need to travel thousands of miles. This beautiful view is just right outside of my window. Good food with good view. Ah…life is good.
This salmon has been thawed in the fridge for a couple days already, I better cook it today otherwise it will definitely go bad. I certainly don’t want to waste a nice piece of wild salmon. This coconut sauce was inspired by the coconut salmon I had at Kripalu yoga center. The coconut milk goes surprisingly well with salmon. Salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. However, I haven’t discovered too many ways of cooking it. Maple salmon is always my go-to recipe whenever I think of cooking salmon.Â Glad to discover a new way of making salmon. Now I can enjoy this nutritious goodie a bit more.
Salmon with Coconut Sauce
2 salmon fillets (4-6 once each)
1 tablespoon olive oil
2 slices of fresh ginger, chopped.
1 medium tomato, chopped.
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon green cardamom
1 tablespoonÂ ground coriander
1 cup coconut milk
1/2 teaspoon cumin
salt and pepper
1 tablespoon of sliced almonds, toasted. (Just toss them in a skillet, over med heat until they brown. Give them a shake once in a while)
1. Pat dry salmon with paper towels. Season with 1/2 teaspoon of cumin, some salt and pepper.
2. Put the spice (fennel seeds, mustard seeds and green cardamon) on the paper towel, then roll it over with a rolling pin.
3. Add olive oil and the ginger to a sauce pan and cook it over medium heat for about 30 seconds. Then put the spice from step 2 into the pan. Saute for a second then addÂ ground coriander.
4. Add tomatoes and cook for 3 minutes. Then add in coconut milk. Turn the heat to low. Simmer for 15 minutes.
5.Â Pour the sauce through a strainer to filter out the spices.
6.Â Heat 1 teaspoon olive oil in a nonstick skillet over moderately high heat but not smoking. Add salmon skin side up, and sear until well browned, about 3 minutes. Turn fishÂ over and searÂ until just cooked through, 3 to 4 minutes more.
7.Â Transfer salmon to plates, then spoon the sauce over salmon. Garnish with toasted almonds.