Mangalore Salmon Braised with Coconut Milk Recipe

Name: Mangalore Salmon Braised with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoonfenugreek seeds; 2 tablespoons red- or white-wine vinegar; 2 teaspoons ground coriander seeds; 1 teaspoon ground cumin; 1/2 teaspoon cayenne; 1/4 teaspoon turmeric; four 5-ounce pieces salmon fillet with skin; 3 bell peppers (preferably different colors); 1 medium onion; 4 large garlic cloves; 4 tablespoons vegetable oil; 1 tablespoon grated peeled fresh gingerroot; 2 cups Laxmi's fresh coconut milk or canned unsweetened coconut milk; 1 teaspoon coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice

Servings: persons

1/2 teaspoonfenugreek seeds
2 tablespoons red- or white-wine vinegar
2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
four 5-ounce pieces salmon fillet with skin
3 bell peppers (preferably different colors)
1 medium onion
4 large garlic cloves
4 tablespoons vegetable oil
1 tablespoon grated peeled fresh gingerroot
2 cups Laxmi's fresh coconut milk or canned unsweetened coconut milk
1 teaspoon coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice

1
In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients.
2
In a shallow baking dish rub salmon fillets all over with marinade.
3
Marinate fillets, covered, at cool room temperature 30 minutes.
4
While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic.
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
Transfer salmon to a plate.
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
Stir in coconut milk and salt and bring sauce to a boil, stirring.
9
Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
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
Serve salmon and sauce over rice, topped with bell peppers.

398

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 15 ingredients. The key ingredients include: 1/2 teaspoonfenugreek seeds, 2 tablespoons red- or white-wine vinegar, 2 teaspoons ground coriander seeds, 1 teaspoon ground cumin, and more.

Yes, Mangalore Salmon Braised with Coconut Milk 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.

Mangalore Salmon Braised with Coconut Milk

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