Cook salmon steaks in coconut milk with peas and cilantro. A colourful, modern main course that balances rich coconut with fresh herbs and vegetables.
Preheat your oven to 400ºF / 200ºC. Bring a quart of salted water to a boil to the peas.
Start the sauce: Pour coconut milk and shredded coconut into a saucepan. Add orange juice, orange zest and a pinch of chili pepper. Bring to a and cook on low heat for several minutes. Stir and set aside until ready to serve.
Cook the salmon: the salmon steaks with salt and pepper on both sides. Heat the olive oil in a large skillet and sear the salmon, skin side up until brown. Transfer the steaks to an oiled roasting tray and bake 8 minutes.
Blanch the peas: Plunge the peas in boiling salted water and cook them until tender. Depending on their size, it could take up to 2 minutes. and reserve.
Serve the salmon: Just before serving, the cilantro leaves and add them to the simmering sauce. Serve the salmon on individual pre-heated plates. Spoon the coconut sauce all around. Garnish with the blanched peas and remaining shredded coconut.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
