Salmon with Coconut Sauce

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 4 tablespoons coconut oil, divided
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon fennel seeds
  • 1 teaspoon cardamom seeds
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
  • 1/4 cup to 1/2 cup chopped tomatoes
  • 1 cup coconut milk
  • Pinch salt and freshly ground pepper
  • 2 (6-ounce) salmon fillets
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Directions

For the sauce:
Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.

For the salmon:
Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

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5

Newest Ratings and Reviews

Read all 18 reviews

  • on February 20, 2014

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    This is good.

    people found this review Helpful.
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  • on August 25, 2013

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    I cooked it when my daughter and her bf came over they loved it very much and asked for the recipe.I did forward it to them.

    people found this review Helpful.
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  • on August 17, 2013

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    This is so delicious and easy to make. It is a fun way to make use of my garden tomatoes. I have made salmon so many times and it can get boring, but this really spices it up.

    PS: The leftover sauce with Talapia the next night was AWE-some !!

    people found this review Helpful.
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