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
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
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
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
MANGALORE SALMON BRAISED WITH COCONUT MILK
Steps:
- Make marinade:
- In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
- While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
- In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
- Serve salmon and sauce over rice, topped with bell peppers.
BAKED SALMON WITH COCONUT BROTH
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
- Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
- For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.
Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g
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4.5/5 (12)Calories 429 per servingCategory Main Course
- Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate
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- Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.
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