Salmon with Coconut Spice Sauce

This weekend was pretty fabulous. I had nothing to do, no work to be done, no trips to go on…so what did I do with myself this weekend? Watched TV of course! I found a new show on Cooking Channel that is called “Perfect Three”. I had never seen it before – but the concept is pretty fun – one ingredient or theme, and 3 different shows/chefs using that ingredient with different recipes. The episode I caught was featuring “Indian” which intrigued me. I love Indian spices and flavors…and the recipe using salmon and coconut milk made my mouth water instantly! I love both of those ingredients passionately. I modified the original recipe slightly – basically added onion and used ground spices instead of whole spices: http://www.cookingchanneltv.com/recipes/salmon-with-coconut-sauce-recipe/index.html

On Sunday’s I typically do my grocery shopping for the week and make a list of the food I plan to cook and the stuff I need to buy – well, this got added to my list for the week. And I was not disappointed. At all. And I made enough for a family of 8 so I could have leftovers for the week – good thinking Amelia…good thinking. And btw, I’m only slightly exaggerating.

Here’s what you’ll need: 4 salmon fillets, 1 can of coconut milk, 2 tomatoes, fennel, coriander, cardamom, nigella seeds, ginger/garlic paste, coconut oil, and salt and pepper.

First things first – finely chop half of an onion and brown with 2 t. coconut oil. Side note: I found coconut oil in my local grocery – in the organic food aisle. It was around $5 for a jar of it.  Sprinkle over salt and pepper. (layers of flavor!)

Cook the onion over medium heat until translucent – about 5 minutes. Stir the onion while it is cooking to avoid burning. Once onion reaches the desired state of doneness, add in the spices, ginger/garlic paste, and salt and pepper.

Side note: I really feel that you can play with the spices here. If you like garam masala – use it. If you don’t have fennel or garam masala, then use cumin and coriander. It’s really up to you – I substituted spices that I had in the cabinet versus what the original recipe calls for…so feel free to do the same. Also – if you don’t like spices – this would be pretty delicious with the onion, coconut milk, and tomatoes – feel free to play with it to suite your tastes. That’s the joy of cooking!

Alrighty…cook the spices in the pan for about 30 seconds – stirring to not burn the spices – and then add in 2 chopped tomatoes (3/4 can of diced tomatoes, drained, would work as well) and cook for 3-5 minutes until the tomatoes have broken down slightly and the juices have evaporated – around 3-5 minutes.

Shout out to Jennifer, my co-worker, for the delicious tomatoes used in this recipe! Is there anything more delicious than a homegrown tomato?

Add the coconut milk and simmer over medium heat until sauce thickens up, 5 – 7 minutes – and add additional salt and pepper to taste after it reaches desired thickness.

While the coconut/spice mixture is thickening up – cook your salmon fillets. I used skin-on salmon b/c it was on sale – but any kind will be fine. Heat a large pan to medium/high heat and add 1 T. coconut oil. Sprinkle fillets lightly with salt and pepper, then place onto the fry pan, skin side down, for 3 minutes per side. I like my salmon to be cooked medium – so cook for longer if you prefer yours medium-well or well done.

Flip and fry on the other side – once it has reached desired level of doneness, remove and plate.

To serve – place salmon on platter and ladle over the coconut spice sauce. Don’t be stingy with it. Serve with basmati rice – to sop up the delicious sauce. Amazing. Just delicious. Enjoy!

Salmon with Coconut Spice Sauce
Serves 4
Click here for recipe.

Ingredients:
4 salmon fillets
½ onion – about ½ cup.
1 can coconut milk
½ T. ginger garlic paste
¼ t. fennel powder
¼ t. cardamom powder
½ t. nigella seeds
½ t. coriander powder
2 chopped tomatoes (about ¾ cup)
3 T. coconut oil
1 ½ t. salt
¾ t. pepper

Directions:

1. Finely chop half of an onion and brown in 1 T. coconut oil. Sprinkle over ½ t. salt and ½ t. pepper. Cook the onion over medium heat until translucent – about 5 minutes. Stir the onion while it is cooking to avoid burning.
2. Once onion reaches the desired state of doneness, add in the spices, ginger/garlic paste, and salt and pepper.
3. Cook the spices in the pan for about 30 seconds – stirring to not burn the spices – and then add in 2 chopped tomatoes (3/4 can of diced tomatoes, drained, would work as well) and cook for 3-5 minutes until the tomatoes have broken down slightly and the juices have evaporated – around 3-5 minutes.
4. Add the coconut milk and simmer over medium heat until sauce thickens up, 5 – 7 minutes – and add additional salt and pepper to taste after it reaches desired thickness.
5. Heat a large pan to medium/high heat and add 1 T. coconut oil. Sprinkle fillets lightly with salt and pepper, then place onto the fry pan, skin side down, for 3 minutes per side – for medium doneness.
6. Flip and fry on the other side – once it has reached desired level of doneness, remove and plate.
7. To serve – place salmon on platter and ladle over the coconut spice sauce. Don’t be stingy with it. Serve with basmati rice – to sop up the delicious sauce.

Enjoy!