Coconut Salmon

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 fresh green chilies, seeded and finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon grated gingerroot
• 3/4 cup coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 salmon steaks (of similar weight, length and thickness)
• 2 teaspoons chili powder
• 1/2 teaspoon turmeric
• 1 tablespoon wine vinegar
• 1 pinch salt
• fresh coriander (to garnish, cilantro)

Recipe

• 1 heat the oil in a frypan and cook the onion, chiilies, garlic and ginger. fry for 5-6 minutes or until soft. place into a food processor with the coconut milk and blend until smooth. add to the croc pot.
• 2 add 1 teaspoon of cumin, all the ground coriander and remaining coconut milk to the croc pot. cook on high for 1 1/2 hours.
• 3 add the salmon steaks in a single layer on a ceramic/glass plate. in a ceramic/glass bowl combine the remainig 1 teaspoon of cumin, the chilli powder, tumeric, vinegar and salt and stir to make a paste. rub the mixture over the salmon steaks and marinate while the sauce cooks.
• 4 add the marinated salmon steaks to the sauce (in a single layer). spoon some of the sauce over the steaks to keep them moist.
• 5 reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
• 6 transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.