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 minutesmins
Cook Time14 minutesmins
Total Time24 minutesmins
Course: Fish and Seafood
Cuisine: French
Keyword: Salmon Steak in Coconut Milk with Peas
Servings: 4
Calories: 616kcal
Ingredients
1tablespoonolive oil,extra virgin
1mediumorange,zested and squeezed
1cupcoconut milk
1/4cupshredded coconut + 1 tablespoon to garnish
1pinchchili pepper powder
1tablespooncilantro,finely chopped
4salmon steaks,boneless and skinless
¼poundshelled 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.