Ginger Coconut Salmon With Peanut Basil Pasta

Name: Ginger Coconut Salmon With Peanut Basil Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmon:; 4 skinless Salmon filetes; 1 TBS grated fresh gingeroot; 1/2 TBS Orange peel; 1 TBS dark soy sauce; 1 tsp dijon mustard; 2 TBS Canola Oil; 1 cup water; 1/2 TBS honey; 1 tsp Arrowroot; 1 cup dried shreded coconut; For the pasta:; Kosher salt; 3/4 pound dried egg vermicelli; 1 garlic clove peelled and sliced; 1/2 cup canola oil; 1 cup unsalted peanuts; 2 scallions sliced thin (white and green parts); 1 TBS Fish sauce; Black pepper; 1 cup fresh basil

Servings: persons

For the Salmon:
4 skinless Salmon filetes
1 TBS grated fresh gingeroot
1/2 TBS Orange peel
1 TBS dark soy sauce
1 tsp dijon mustard
2 TBS Canola Oil
1 cup water
1/2 TBS honey
1 tsp Arrowroot
1 cup dried shreded coconut
For the pasta:
Kosher salt
3/4 pound dried egg vermicelli
1 garlic clove peelled and sliced
1/2 cup canola oil
1 cup unsalted peanuts
2 scallions sliced thin (white and green parts)
1 TBS Fish sauce
Black pepper
1 cup fresh basil

1
Mix de gingeroot, orange peel, mustard and soy sauce completely and marinate the salmon overnight or at least 2 hours chilled.
2
Pre-heat the oven at 300F degrees.
3
Roast the penuts for 5 minutes without burning, reserve.
4
Bring a 6 quarts of water to a boil and add the salt. Add the vermicelli and cook untill al dente. Strain the pasta.
5
In a wok, heat the 1/2 cup oil to medium heat, add the peanuts, saute 1 munite, add garlic and scallions, saute 1 minute without burning, add the pasta and saute addinf the fish sauce and black pepper to taste. Finally add the chopped basil.
6
Heat a teflon saute pan over medium heat. Add 1 TBS oil, add the coconut and toast it moving costantly to prevent burning. Reserve.
7
in the same pan heat the remaining 1 TBS oil over medium high heat. Strain the salmon and sear skin side down first to brown both sides. Transfer to a oiled oven safe dish and roast for 6 to 7 minutes. While the salmon roasts add the marinate to the pan with the water and honey, bring to a boil and mix in the disolved arrowroot to thiken. Adjust seasoning.
8
Serv the salmon filetes over the pasta and the sauce on the side.

1371

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: For the Salmon:, 4 skinless Salmon filetes, 1 TBS grated fresh gingeroot, 1/2 TBS Orange peel, and more.

Yes, Ginger Coconut Salmon With Peanut Basil Pasta 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.

That's it — enjoy your meal!