Roasted Salmon With Curried Coconut-Tomato Sauce
A full-flavored fish like salmon lends itself well to the fragrant spices and velvety smoothness of this Indian-style sauce. The garlic and ginger develop a mellow flavor from simmering in the coconut milk and the fresh cilantro adds a tangy quality. Using light coconut milk ensures that the sauce is not overly rich as well.
- 2 pounds salmon fillet
- Juice of 1 medium lemon
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1/2 teaspoon sriracha (Asian hot sauce)
- 1 can (15 ounce) diced tomatoes, drained
- 1-1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fennel seed
- 1 teaspoon sugar
- Salt and freshly ground pepper to taste
- 1 can (14-ounce) light coconut milk
- 1/3 cup chopped cilantro plus a few whole leaves for garnish
Squeeze the lemon juice over both sides of the salmon. Preheat the oven to 375°F.
Heat oil in a large skillet over medium heat. Add the onion, garlic and ginger. Sauté until onion softens and mixture becomes aromatic. Add the hot sauce and tomatoes and stir to combine. Add the coriander, cumin, cayenne pepper, turmeric, fennel seed and sugar. Add coconut milk, season to taste with salt and pepper and cook over medium heat until the mixture begins to thicken, about 20 minutes.
Place the fish on a foil-lined baking sheet and bake uncovered for 12 to 15 minutes, or until fish flakes easily.
Add the chopped cilantro to the sauce, stir and place a small amount on a serving platter. Top with the fish, pour a bit more sauce over the top and garnish with the cilantro leaves. Place the remaining sauce in a serving bowl. Serve with steamed basmati rice.
Other firm-fleshed fish could work well with this sauce too, as could sautéed chicken tenderloins. In addition to the steamed basmati rice, try serving buttered peas with a dash of cayenne, salt and black pepper and a salad of shredded carrot, dressed with white wine vinegar, extra virgin olive oil, cumin, salt, pepper and a pinch of sugar.
This is an original recipe created & tested by the editors of MyGourmetConnection