Coconut Rum Salmon Recipes

COCONUT-MISO SALMON CURRY

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, curries, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Coconut-Miso Salmon Curry image

Steps:

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
1/4 cup white miso
1/2 cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

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

Baked Salmon with Coconut Crust image

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

Ingredients

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

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

Jamaican Salmon with Coconut Cream Sauce image

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.

Ingredients

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

This salmon is better than I've ever had at a restaurant. Sweet, savory and crunchy my taste buds couldn't get enough of this! There are so many layers of flavor in this dish. I can't wait to serve this to my seafood loving friends... I'm sure they will love this as much as I did.

Provided by Kimberly Biegacki

Categories Seafood

Number Of Ingredients 31

Nutty Crusted Salmon w/Coconut Rum Sauce image

Steps:

1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
3. Dice up all your ingredients for the pico while cooking your fish and set aside.
4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

Ingredients

NUTTY CRUSTED SALMON
2 medium salmon, skinless filet
3 - 4 Tbsp almond butter
1/4 c pretzels, butter snap
1/4 c pecans
2 Tbsp mayonnaise
PEACHY COCONUT RICE
2 c cooked brown rice
1/2 c peaches, chopped
1/4 c coconut, shredded
2 Tbsp brown sugar
1 tsp vanilla
2 Tbsp butter
salt
PICO DE GALLO
1/4 c green peppers, diced
1/4 c tomatoes, diced
2 Tbsp onion, diced
1/4 c corn, roasted and cut
1/4 c avocado, diced
1 - 2 Tbsp lime juice
salt
1 Tbsp parsley, chopped
1/4 tsp garlic powder
1 pinch cayenne
COCONUT RUM SAUCE
1/4 c spicy rum
1/3 c coconut milk
2 Tbsp honey
3 Tbsp brown sugar
2 Tbsp butter