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!
- 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.