Wild Alaskan Keta Salmon Simmered in Coconut Milk

Name: Wild Alaskan Keta Salmon Simmered in Coconut Milk
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 kaffir leaf; 1 Tbsp canola oil; 237 milliliters coconut milk; 1 clove garlic peeled and minced; 1 teaspoon green curry paste; 1 pinch eash kosher salt and freshly cracked pepper; 946 milliliters warm cooked rice; 680 grams wild Alaskan Keta salmon fillet, with skin

Wild Alaskan Keta Salmon Simmered in Coconut Milk might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1062 calories, 48g of protein, and 28g of fat per serving. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. If you have kaffir leaf, canolan oil, warm rice, and a few other ingredients on hand, you can make it. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert.

Instructions

Rinse the fish fillet and pat dry. with paper towels.

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Fish Fillets

Equipment you will use

Paper Towels

Cut it into 2-inch chunks.

Heat the oil in a Dutch oven with a lid set over medium-high heat until it shimmers and is nearly smoking.

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Cooking Oil

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Dutch Oven

Add the fish skin side down to the pot and cook, until the skin is very crisp and releases itself from the pot. Don’t be tempted to move the fish until it releases itself. Lower the heat to medium, turn the fish and cook another 2 or 3 minutes. It need not be cooked all the way through at this point. Move the fish to a paper towel lined plate to drain, skin side up. While the pan is still warm carefully wipe the excess oil from the the pot using a large enough wad of paper towels to protect your hands from burning.

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Fish

Cooking Oil

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Paper Towels

Frying Pan

Pot

Put the drained fish back in the pan, skin side up.

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Fish

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Frying Pan

Add garlic, chopped tomato, curry paste, coconut milk, kaffir leaf, salt and pepper. Cover and simmer 20 minutes.

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Salt And Pepper

Coconut Milk

Curry Paste

Garlic

Tomato

Serve with rice.

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Rice

Equipment

Ingredients

Servings:

kaffir leaf 1Tbsp

canola oil 237milliliters

coconut milk 1clove

garlic peeled and minced 1teaspoon

green curry paste 1pinch

eash kosher salt and freshly cracked pepper 946milliliters

warm cooked rice 680grams

wild Alaskan Keta salmon fillet, with skin

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.