Coconut Milk Poached Spice Smoked Salmon with Sauteed Peas

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon dried rose petals
  • 1 teaspoon fresh rosemary needles
  • 1 teaspoon fresh thyme leaves
  • 10 green cardamom pods
  • 5 star anise pods
  • 4 hickory or cherry woodchips
  • 2 cinnamon sticks, broken into small pieces
  • 1 1/2 tablespoons brown mustard seeds
  • 1 tablespoon coriander seeds
  • Two 14-ounce cans coconut milk
  • Kosher salt and freshly ground pepper
  • Four 6- to 7-ounce salmon fillets
  • 2 tablespoons olive oil
  • 2 cups peas, fresh or defrosted frozen
  • 1/2 cup toasted unsweetened coconut flakes
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Directions

Special equipment: blowtorch

On a large round platter, place a metal 1/2 cup measuring cup or small metal cup in the center of the platter. Make sure you have a large bowl, big enough to fit over the platter like a dome.

In a small bowl combine the rose petals, rosemary, thyme, cardamom, star anise, woodchips and cinnamon. Mix together so everything is evenly distributed. Transfer the spice mixture to the metal measuring cup on the platter.

In a medium high-side skillet add the mustard seeds, coriander seeds, coconut milk and some salt and pepper. Bring to a light simmer over low heat. Place the salmon fillets in the coconut milk, cover and poach for 3 to 4 minutes. Once done, turn off the heat.

While the salmon is cooking, heat the oil in a medium skillet over medium heat. Add the peas, season with salt and pepper, and saute for 2 minutes. Add about 1 cup of the coconut poaching liquid to the peas. Turn the heat to low and cook until thickened, 3 to 5 minutes.

Spoon the peas onto the platter around the metal measuring cup. Place the salmon fillets on top of the peas around the plate. Top each fillet with some toasted coconut flakes. Using a blowtorch, light the spices and wood chips in the cup. Once flaming, blow out flame and quickly cover the platter with the large bowl to capture the smoke. Let sit to allow the smoke to build up, 1 minute. Present the platter to your guests. Remove the bowl to allow the smoke to escape and then serve the peas and salmon.

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  • on June 16, 2014

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    I was really excited to make this recipe after seeing it on tv. However... it was bland, and the coconut milk does *not* pair well with salmon. I used all the recommended spices, I infused with the smoked cherry wood chips and herbs... and it still tasted like warm bland coconut milk and bland salmon.

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  • on February 03, 2014

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    HEY BAL!!!! I just made this and had it for dinner with my step father, it was awesome. I didn't have peas so I boiled brussels sprouts and finished cooking them in the pan with the salmon and coconut milk. It was delicious, great recipe!!!!

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