Mangalore Salmon Braised with Coconut Milk

1. 1

   In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients.

2. 2

   In a shallow baking dish rub salmon fillets all over with marinade.

3. 3

   Marinate fillets, covered, at cool room temperature 30 minutes.

4. 4

   While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic.

5. 5

   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.

6. 6

   Transfer salmon to a plate.

7. 7

   To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned.

8. 8

   Stir in coconut milk and salt and bring sauce to a boil, stirring.

9. 9

   Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.

10. 10

    In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.

11. 11

    Serve salmon and sauce over rice, topped with bell peppers.

* Per serving · 4 servings · Values may vary.