Roasting salmon in a low heat oven is the best way for the natural fat to melt into the fish, and makes rich, evenly textured, and not dry. Start the rice right as you put the salmon in the oven, so the complete dish is ready to serve within 30 to 40 minutes.
- Cook Time
- Prep Time
- 2 garlic cloves
- 6 scallions, white parts only
- 1 tablespoon curry powder
- 2 roasted red peppers
- Zest and juice of 2 limes
- 2-inch piece of ginger, peeled and roughly chopped
- 2 tablespoons coconut vinegar, or unseasoned rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons dark brown sugar
- 1 (15-ounce) can coconut milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup cilantro leaves
- 1 lime, sliced thinly
- ⅓ cup toasted coconut
- 6 (6-ounces each) salmon fillets, boned and skinned
- Kosher salt
- Freshly ground black pepper
- Garnishes: cilantro leaves, lime slices, and toasted coconut
- 1½ cups Jasmine, or Basmati rice
- 1 cup canned coconut milk
- 1½ cups water
- Kosher salt
- Freshly cracked black pepper
- 1 cup desiccated coconut (dried and unsweetened coconut)
1. Preheat oven to 300°F. Lightly oil a large casserole dish.
2. Blend garlic, scallions, curry, red peppers, lime zest and juice, ginger, vinegar, soy sauce, sugar, coconut milk, salt, and pepper in a blender or food processor until it has a thick, sauce-like consistency.
3. Arrange fish fillets in prepared pan, and season fish with salt and pepper. Generously spoon sauce over fish, reserving some sauce for passing at the table.
4. Bake in a 300°F oven, uncovered, for 20 minutes.
5. Garnish with cilantro, sliced lime rounds, and toasted coconut. Serve with coconut rice.
1. Simmer rice, coconut milk, water, salt and pepper in a covered saucepan over medium-low heat for 15 to 20 minutes, until the level of the liquid is even with the rice. Turn off and allow the steam to finish cooking the rice for 10 minutes more, or until rice is fluffy and dry.
2. In a small pan, toast coconut over medium heat 1-3 minutes, occasionally stirring, until medium brown. Coconut browns quickly, so keep watch over the pan.
3. Transfer cooked rice to a serving platter and sprinkle with toasted coconut. Arrange fish on top of rice, and add garnishes.