Creamy Coconut Salmon
I developed this Creamy Coconut Salmon as my go-to, one-pan meal for those cold, rainy weekdays when everyone is hungry and I’m in a rush. It’s a bit of a Modern Fusion dish—I’ve mixed those deep curry and turmeric flavors I love with a bit of Cajun spice for a real kick
Ingredients
The Salmon & Rub
- 4-5 pieces Tasmanian Salmon Skin-off
- 1 tsp Garlic Powder
- ½ tsp Salt & Black Pepper to taste
- ½ Lime juiced
The Base & Spices
- 1 Onion chopped
- 1 cup Cherry Tomatoes halved
- 1 tbsp Ginger minced
- 1 tbsp Garlic minced
- 1 tbsp Green Chillies chopped
- 1 tsp each: Cajun,Chili powder, Smoked Paprika, Turmeric, Curry powder
The Sauce
- 1 cup Crushed Tomatoes
- 2 tbsp Coconut Cream
- ½ cup Water adjust for thickness
Instructions
- Prep the Salmon: Use the original plastic tray to marinate the salmon with garlic powder, salt, pepper, and lime juice. This firms the protein so it won't flake apart.
- The Quick Sear: Heat oil in a large pan. Pan-grill the salmon for just 2 minutes per side to build a crust. Remove and set aside.
- Sauté Aromatics: In the same pan, cook the onions and cherry tomatoes until they soften and burst.
- Bloom Spices: Add ginger, garlic, chillies, and all dry spices. Sauté for 30 seconds until fragrant.
- Simmer: Pour in the crushed tomatoes and coconut cream. Add water as needed. Let the sauce heat up and bubble gently.
- Combine: Place the salmon back into the sauce. Spoon the sauce over the pieces and remove from heat.
Video
Notes
If you are a world reader and can't find Tasmanian Salmon, look for fatty Atlantic Salmon for the best texture