Salmon With Coconut Sauce Recipe Spice Goddess Recipe

Ingredients

4 tablespoons coconut oil, divided

1 tablespoon finely chopped ginger

1 teaspoon fennel seeds

1 teaspoon cardamom seeds

1 teaspoon brown mustard seeds

1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon

1/4 cup to 1/2 cup chopped tomatoes

1 cup coconut milk

Pinch salt and freshly ground pepper

2 (6-ounce) salmon fillets

Preparation

For the sauce:

Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then add the fennel seeds, cardamom seeds, brown mustard seeds, and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. [ she made a point of only using the “cream” from the top of the can of coconut milk, for a thicker sauce ] Taste for seasoning and add salt and pepper, if necessary.

For the salmon:

Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.