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Coconut curry salmon
2020-10-29
https://www.metro.ca/userfiles/image/recipes/filet-saumon-cari-coco-11383.jpg
PT20M
PT25M
PT4H45M
In a bowl, combine all the ingredients for the marinade. Place the salmon fillet in an airtight bag with the bell pepper and onion. Pour the marinade into the bag. Seal and marinate in the refrigerator for at least 4 hours.Preheat the oven to 400°F.Heat the Irresistibles coconut oil in a pan over medium heat. Add the marinated salmon fillet (skin side down) and the vegetables. Cook for 5 minutes.Pour the coconut milk over the salmon. Simmer for 2 minutes.Continue to cook in the oven for 20 minutes.Garnish with the cilantro.Suggestion:Serve with zucchini noodles.
4
5
1
5
5
For the marinade:
3 tablespoons (45 ml) Irresistibles liquid coconut oil
3 tablespoons (45 ml) thai red curry paste
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) chopped ginger
1 lemongrass stalk chopped
1 thai hot pepper chopped
salmon:
1 3/4 lb (800 kg) salmon filet
1 red bell pepper minced
1/2 spanish onion minced
For cooking:
1 tablespoon (15 ml) Irresistibles liquid coconut oil
1 can (400 ml) coconut milk
To taste salt and pepper
For the presentation:
4 tablespoons (60 ml) chopped cilantro
To taste zucchini noodles as accompaniment
Coconut curry salmon
4
Main course
0:20
Preparation
0:25
COOKING
4:45
TOTAL TIME
Ingredients
-
For the marinade:
-
3 tablespoons
(45 ml)Irresistibles liquid coconut oil
-
3 tablespoons
(45 ml)thai red curry paste
-
2 tablespoons
(30 ml)maple syrup
-
2 tablespoons
(30 ml)chopped ginger
-
1
lemongrass stalk chopped
-
1
thai hot pepper chopped
-
salmon:
-
1 3/4 lb
(800 kg)salmon filet
-
1
red bell pepper minced
-
1/2
spanish onion minced
-
For cooking:
-
1 tablespoon
(15 ml)Irresistibles liquid coconut oil
-
1 can
(400 ml)coconut milk
-
To taste
salt and pepper
-
For the presentation:
-
4 tablespoons
(60 ml)chopped cilantro
-
To taste
zucchini noodles as accompaniment
Preparation
In a bowl, combine all the ingredients for the marinade. Place the salmon fillet in an airtight bag with the bell pepper and onion. Pour the marinade into the bag. Seal and marinate in the refrigerator for at least 4 hours.
Preheat the oven to 400°F.
Heat the Irresistibles coconut oil in a pan over medium heat. Add the marinated salmon fillet (skin side down) and the vegetables. Cook for 5 minutes.
Pour the coconut milk over the salmon. Simmer for 2 minutes.
Continue to cook in the oven for 20 minutes.
Garnish with the cilantro.
Suggestion:
Serve with zucchini noodles.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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