Spicy Crisp Coconut Salmon

This recipe is another one that was a pleasant surprise. Very simple and flavorful served on a green bed of  beans and spinach garnished with thinly slivered green chilies and scallions. The magic ingredient here - coconut oil.

 

Spicy Crisp Coconut Salmon

 

Prep Time: 20 minutes (includes time for marinating).

Cook Time: 18 minutes

Serves 4 people

 

Ingredients

 

2 tablespoons coconut oil, plus 1 additional tablespoon

1 teaspoon red chili powder

1 tablespoon ginger-garlic-green chili paste

1 teaspoon salt

4 salmon steaks (one serving size each)

3 finger green chilies - thinly chopped

1/3 cup green scallions - thinly sliced

 

Method of Preparation

 

1. Mix the 2 tablespoons of oil, red chili pepper, ginger-garlic-green chili paste and salt together and rub over the fish and set aside for about 15 minutes. (I prepare the greens and bean medley while this is happening).

2. Heat a heavy bottomed skillet well and place the extra tablespoon of oil on the skillet and coat the skillet well.

3. Add the salmon in a single layer and cook for about 5-6 minutes on each side until well browned.

4. To serve place a little of the greens and beans medley, top with a piece of salmon and garnish with the chillies and green scallions.

 

Greens and Beans Medley

 

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves 4 people

 

Ingredients

 

1-2 tablespoons oil

1/2 teaspoon fennel seeds

1 teaspoon mustard seeds

1-2 dried red chilies

1 onion, cut into a dice

1 tomato

1 teaspoon salt

1 teaspoon sugar

2-3 cups of chopped fresh greens (I usually use spinach)

Juice of 1 fresh lemon

3/4 cups cooked black-eyed beans

 

Method of Preparation

 

1. Heat the oil and add the fennel seeds, mustard seeds and the dried red chilies and cook till the mustard seeds begin to crackle and pop.

2. Add in the onion and tomato, salt and sugar and mix well.

3. Mix in the greens, lemon juice and the beans and cook covered on low for about 10 minutes.

4. The mixture should be soft and have some liquid.

5. Stir well and cook till the liquid is fairly dry and serve with the fish as directed.