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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Salmon with Coconut Sauce Recipe

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This recipe for Salmon with Coconut Sauce is from The Granaghan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 to 1/2 cup chopped tomatoes
1 cup coconut milk
Salt & freshly ground pepper to taste
2 (6-ounce) salmon fillets
Directions:
Directions:
FOR THE SAUCE:
Heat 2 tablespoons coconut oil into a large skillet over low-med heat. Add ginger. Saute for 30 seconds and add 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. 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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
Prep: 5 Cook: 30

 

 

 

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