SALMON COOKED IN COCONUT MILK

Salmon Cooked in Coconut Milk image

Provided by One Little Deer

Categories Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 thick salmon steaks
2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices
2 large garlic cloves, peeled and cut into small, very thin slices
350 g tomatoes, peeled and halved
1 fresh red chile, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4 -6 cardamom pods, roughly crushed
400 ml tinned coconut milk
sea salt
2 limes, juice of, only
fresh mint leaves, chopped

Steps:

Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
Before serving scatter the mint leaves on top.

Nutrition Facts : Calories 448.8, Fat 35.4, SaturatedFat 22.3, Cholesterol 55, Sodium 79.2, Carbohydrate 12.6, Fiber 1.8, Sugar 3.3, Protein 24.1