Recipe courtesy of Bal Arneson
Episode: Party Food
Total:
35 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
35 min
Active:
5 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

Directions

Watch how to make this recipe.

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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