Coconut Milk Salmon With Peas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh peas (3 lb. before shelling)
• 4 -6 ounces salmon fillets or 4 -6 ounces steaks
• vegetable oil
• coarse salt
• fresh ground black pepper
• 1 tablespoon butter
• 1 shallot, finely chopped
• 8 ounces unsweetened coconut milk
• 1 tablespoon grated ginger
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 1/2 lime, juice of

Recipe

• 1 drop the peas into boiling salted water for 6 to 7 minutes and run under cold water.
• 2 (no need to precook frozen peas.).
• 3 rub the salmon with oil and season with salt and pepper.
• 4 preheat the oven to 450 degrees.
• 5 heat saucepan with the butter.
• 6 add shallots and cook for 3 to 4 minutes to soften, stirring from time to time.
• 7 stir in the coconut milk, ginger, and cook another minute.
• 8 add cooked peas, basil, mint, and lime juice, and cook for about 2 minutes longer, until peas are tender.
• 9 taste and add salt and pepper to taste.
• 10 (if the mixture gets too thick to be a sauce, add a cup of water and cook another 2 to 3 minutes.)
• 11 heat an ovenproof frying pan on top of the stove until smoking hot.
• 12 carefully place the salmon pieces light side down on the pan and sear until the bottom of the pieces of salmon is golden.
• 13 put the entire pan of salmon in the preheated oven to finish cooking the fish.
• 14 the fish is ready when it is firm to the touch.
• 15 to serve, put pea mixture on plates and turn over the salmon on top of the peas so the golden side is up.