Coconut Salmon

Name: Coconut Salmon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 2 fresh green chilies, seeded and finely chopped; 2 garlic cloves, crushed; 1 tablespoon grated gingerroot; 3/4 cup coconut milk; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 4 salmon steaks (of similar weight, length and thickness); 2 teaspoons chili powder; 1/2 teaspoon turmeric; 1 tablespoon white wine vinegar; 1 pinch salt; fresh coriander (to garnish, cilantro)

Submitted by cookingpompom

"From the cookbook "making the most of your slow cooker" I am saving it here for safe keeping as this book is from the local library. I would also like to try this with chicken fillets as they are cheaper and also have a mild flavour, though the cooking time would need to be more."

Download

Ready In:: 3hrs 20mins
Ingredients:: 14
Serves:: 4

ingredients

1 tablespoon oil
1 onion, finely chopped
2 fresh green chilies, seeded and finely chopped
2 garlic cloves, crushed
1 tablespoon grated gingerroot
³⁄₄ cup coconut milk
2 teaspoons ground cumin
1 teaspoon ground coriander
4 salmon steaks (of similar weight, length and thickness)
2 teaspoons chili powder
¹⁄₂ teaspoon turmeric
1 tablespoon white wine vinegar
1 pinch salt
fresh coriander (to garnish, cilantro)

directions

Heat the oil in a frypan and cook the onion, chiilies, garlic and ginger. Fry for 5-6 minutes or until soft. Place into a food processor with the coconut milk and blend until smooth. Add to the croc pot.
Add 1 teaspoon of cumin, all the ground coriander and remaining coconut milk to the croc pot. Cook on high for 1 1/2 hours.
Add the salmon steaks in a single layer on a ceramic/glass plate. In a ceramic/glass bowl combine the remainig 1 teaspoon of cumin, the chilli powder, tumeric, vinegar and salt and stir to make a paste. Rub the mixture over the salmon steaks and marinate while the sauce cooks.
Add the marinated salmon steaks to the sauce (in a single layer). Spoon some of the sauce over the steaks to keep them moist.
Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

cookingpompom

<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name).  My Poppy has long since passed, but I fondly remember him every time I log on.  I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby. My goal is to try one new recipe a week, for the past 8 years have achieved this.  I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later. When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church. My philosophy in life is: as we have to eat, we may as well eat well.

View Full Profile