Aromatic Salmon Cooked In Coconut Milk
This delicious salmon dish combines the delicate flavors of fresh ginger, garlic, tomatoes, and coconut milk to create a mouthwatering and aromatic meal. The tender fish is gently cooked in a fragrant broth with hints of citrusy lime and a touch of heat from the red chili pepper. Topped with a sprinkle of fresh mint, this dish is a perfect balance of flavors and textures that will impress your family and friends.
— Constant Cookbook
Ingredients
- 4 thick salmon
- 2.5cm/1in piece root ginger
- 2 large cloves garlic
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli
- 1 small yellow pepper
- 4-6 cardamom
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes
- handful of fresh mint
Instructions
- Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
- Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
- 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.
- Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
- Before serving scatter the mint leaves on top.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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