Coconut Salmon Recipe

Name: Coconut Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 2 fresh green chilies, seeded and finely chopped; 2 garlic cloves, crushed; 1 tablespoon grated gingerroot; ¾ cup coconut milk; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 4 salmon steaks (of similar weight, length and thickness); 2 teaspoons chili powder; ½ teaspoon turmeric; 1 tablespoon white wine vinegar; 1 pinch salt; fresh coriander (to garnish, cilantro)

Servings: persons

1 tablespoon oil
1 onion, finely chopped
2 fresh green chilies, seeded and finely chopped
2 garlic cloves, crushed
1 tablespoon grated gingerroot
¾ cup coconut milk
2 teaspoons ground cumin
1 teaspoon ground coriander
4 salmon steaks (of similar weight, length and thickness)
2 teaspoons chili powder
½ teaspoon turmeric
1 tablespoon white wine vinegar
1 pinch salt
fresh coriander (to garnish, cilantro)

1
Heat the oil in a frypan and cook the onion, chiilies, garlic and ginger.
2
Fry for 5-6 minutes or until soft.
3
Place into a food processor with the coconut milk and blend until smooth.
4
Add to the croc pot.
5
Add 1 teaspoon of cumin, all the ground coriander and remaining coconut milk to the croc pot.
6
Cook on high for 1 1/2 hours.
7
Add the salmon steaks in a single layer on a ceramic/glass plate.
8
In a ceramic/glass bowl combine the remainig 1 teaspoon of cumin, the chilli powder, tumeric, vinegar and salt and stir to make a paste.
9
Rub the mixture over the salmon steaks and marinate while the sauce cooks.
10
Add the marinated salmon steaks to the sauce (in a single layer).
11
Spoon some of the sauce over the steaks to keep them moist.
12
Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
13
Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 1 onion, finely chopped, 2 fresh green chilies, seeded and finely chopped, 2 garlic cloves, crushed, and more.

Yes, Coconut Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Salmon

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