Salmon & Pomegranate in Coconut Cream Sauce
Instagram : @smitteninthekitchen
Ingredients:
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2 slabs of salmon (about 300g each
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½ tsp salt & black pepper
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1 tbsp coconut oil, plus more for cooking
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5 cloves garlic, minced
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Small knob of ginger, sliced thinly
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Handful of curry leaves
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2 large green chillies, sliced (or chilli flakes)
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400ml Ayam Brand Trim Coconut Milk
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1 large lime juiced
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1 tbsp fish sauce, or more to taste
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1 cup pomegranate seeds, about 130g
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Fresh dill, for garnishing
Preparation:
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First, pat the fillets with kitchen towels to remove as much moisture as possible. Season with salt and pepper. Heat up coconut oil in a cast iron skillet on high heat. When the pan is smoking hot, place salmon skin side down and fry for 4-6 minutes, until the skin becomes golden and crispy. Flip it over and sear the meaty side for 1 minute. Set aside.
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In a saucepan, on medium heat, sauté garlic, ginger, sliced chilli and curry leaves until fragrant. Add coconut milk, lime juice and fish sauce. Stir to combine. Once it starts to boil, bring the heat down to low and continue to simmer for about 15 minutes until the sauce starts to reduce & thicken. Return the salmon to the pan, this time fleshy side down & continue to cook for about 4 minutes. Turn the fire off, then top with pomegranate seeds & fresh dill.
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Serve with a side salad or some roasted vegetables & a drizzle of the creamy coconut sauce.
