Salmon With Coconut Milk Recipes

BAKED SALMON WITH COCONUT CRUST

Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

SALMON COOKED IN COCONUT MILK

Salmon Cooked in Coconut Milk image

Make and share this Salmon Cooked in Coconut Milk recipe from Food.com.

Provided by One Little Deer

Categories Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
Empty 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.
Preheat 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.
Before serving scatter the mint leaves on top.

Nutrition Facts : Calories 448.8, Fat 35.4, SaturatedFat 22.3, Cholesterol 55, Sodium 79.2, Carbohydrate 12.6, Fiber 1.8, Sugar 3.3, Protein 24.1

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