Salmon Cooked In Coconut Milk Recipe

Name: Salmon Cooked In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick salmon steaks; 2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices; 2 large garlic cloves, peeled and cut into small, very thin slices; 350 g tomatoes, peeled and halved; 1 fresh red chile, de-seeded and sliced as finely as possible; 1 small yellow pepper, de-seeded and thinly sliced; 4 -6 cardamom pods, roughly crushed; 400 ml tinned coconut milk; sea salt; 2 limes, juice of, only; fresh mint leaves, chopped

Servings: persons

4 thick salmon steaks
2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices
2 large garlic cloves, peeled and cut into small, very thin slices
350 g tomatoes, peeled and halved
1 fresh red chile, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4 -6 cardamom pods, roughly crushed
400 ml tinned coconut milk
sea salt
2 limes, juice of, only
fresh mint leaves, chopped

1
Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2
Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
3
Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4
Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
5
Before serving scatter the mint leaves on top.

429

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 11 ingredients. The key ingredients include: 4 thick salmon steaks, 2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices, 2 large garlic cloves, peeled and cut into small, very thin slices, 350 g tomatoes, peeled and halved, and more.

Yes, Salmon Cooked In 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.

Salmon Cooked In Coconut Milk

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