1/1 Photo of Salmon Cooked in Coconut Milk
1 hr 10 mins
One Little Deer's Note:
A delicious dish. I no longer remember where I found it.
My Private Note
Units: US | Metric
- 4 thick salmon steaks
- 2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices
- 2 large garlic cloves, peeled and cut into small, very thin slices
- 350 g tomatoes, peeled and halved
- 1 fresh red chile, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4 -6 cardamom pods, roughly crushed
- 400 ml tinned coconut milk
- sea salt
- 2 limes, juice of, only
- fresh mint leaves, chopped
- 1Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
- 2Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
- 3Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
- 4Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
- 5Before serving scatter the mint leaves on top.
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Nutritional Facts for Salmon Cooked in Coconut Milk
Serving Size: 1 (370 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 448.7
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 22.2 g
- Cholesterol 55.0 mg
- Sodium 79.2 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.7 g
- Sugars 3.2 g
- Protein 24.1 g
The following items or measurements are not included: