Salmon Steak in Coconut Milk with Peas

Salmon Steak in Coconut Milk with Peas


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!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Fish and Seafood
Cuisine: French
Keyword: Salmon Steak in Coconut Milk with Peas
Servings: 4


  • 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


  • 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. 


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