Salmon with Coconut-Saffron Sauce

Name: Salmon with Coconut-Saffron Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 473 milliliters coconut milk; 1 teaspoons groun cumin; 1 garlic clove, finely chopped; 118 milliliters heavy cream; 4 servings Olive oil; 59 milliliters chopped onion; 1 pinch Large saffron; 907 grams salmon fillets; 4 servings Salt and pepper; 1 chicken or vegetable bouillon tablet

Salmon with Coconut-Saffron Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 802 calories, 48g of protein, and 66g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, salmon fillets, onion, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400° F.

Equipment you will use

Oven

Place the salmon fillets in a large baking dish.

Ingredients you will need

Salmon Fillets

Equipment you will use

Baking Pan

Drizzle olive oil and season each fillet with cumin, salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Cumin

Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.While the fish is cooking make the sauce:In a medium saucepan melt the butter.

Ingredients you will need

Butter

Salmon

Sauce

Fish

Equipment you will use

Baking Pan

Oven

Sauce Pan

Add the onions and cook for 3 minutes, stirring often.

Ingredients you will need

Onion

Add the garlic and cook for 1 more minute.

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Garlic

Add the coconut milk, heavy cream, saffron and chicken bouillon.Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes stirring occasionally.Spoon sauce over the salmon fillets and serve warm.

Ingredients you will need

Chicken Bouillon

Salmon Fillets

Coconut Milk

Heavy Cream

Saffron

Sauce

Equipment

Oven

Baking Pan

Sauce Pan

Ingredients

Servings:

1Tbsp

butter 473milliliters

coconut milk 1teaspoons

groun cumin 1

garlic clove, finely chopped 118milliliters

heavy cream 4servings

Olive oil 59milliliters

chopped onion 1pinch

Large saffron 907grams

salmon fillets 4servings

Salt and pepper 1

chicken or vegetable bouillon tablet

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.