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    You are in: Home / Recipes / Coconut Salmon Recipe
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    Coconut Salmon

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    cookingpompom's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Add the marinated salmon steaks to the sauce (in a single layer). Spoon some of the sauce over the steaks to keep them moist.
    5. 5
      Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
    6. 6
      Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.

    Ratings & Reviews:


    Nutritional Facts for Coconut Salmon

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.8
    Calories from Fat 223
    Total Fat 24.7 g
    Saturated Fat 11.4 g
    Cholesterol 59.0 mg
    Sodium 143.7 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 3.4 g
    Sugars 6.1 g
    Protein 22.7 g

    The following items or measurements are not included:

    white wine vinegar

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