Salmon Steak in Coconut Milk with Peas
The richness of the coconut milk combined with the savory cilantro and peas endows this dish with complex flavors and a colorful presentation. A perfect modern comfort food, best enjoyed during the mid-summer North American salmon season!
Servings: 4
Calories: 616kcal
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 medium orange, zested and squeezed
- 1 cup coconut milk
- 1/4 cup shredded coconut + 1 tablespoon to garnish
- 1 pinch chili pepper powder
- 1 tablespoon cilantro, finely chopped
- 4 salmon steaks, boneless and skinless
- ¼ pound shelled peas, fresh or frozen
- Salt and freshly ground pepper, to taste
Instructions
- Preheat your oven to 400ºF / 200ºC. Bring a quart of salted water to a boil to blanch 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 simmer and cook on low heat for several minutes. Stir and set aside until ready to serve.
- Cook the salmon: Season 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. Drain and reserve.
- Serve the salmon: Just before serving, chop 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.
Video
Cooking Tips for Salmon Steak in Coconut Milk with Peas
- Choose the Right Salmon Cut: Opt for thick, evenly cut salmon steaks for consistent cooking. Wild-caught salmon, especially in peak season, will have a richer flavor that pairs well with coconut.
- Perfecting the Sear: Searing the salmon skin side up in hot oil for a few minutes before baking locks in juices and enhances texture. Be sure the oil is hot enough to get a golden-brown crust without sticking.
- Control the Coconut Milk Consistency: When simmering the coconut milk, keep the heat low to prevent curdling and reduce the sauce slightly for a richer texture. Adding the orange zest and juice early allows the flavors to meld beautifully.
- Balance Heat with Citrus: A pinch of chili pepper powder adds a subtle kick, while orange zest brings in freshness and acidity, balancing the coconut’s richness. Adjust the chili to taste, especially if you enjoy a bit more heat.
- Blanching the Peas: Blanching peas helps retain their bright color and sweet flavor. Don’t overcook them—2 minutes is enough for tenderness without losing their vibrant green color.
- Finish with Fresh Herbs: Adding cilantro at the end of cooking maintains its fresh aroma. If you’re not a fan of cilantro, fresh basil or parsley can be lovely alternatives.
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