This is a pretty pantry-heavy dish... it requires several spices, but you could easily use a spice blend or even a curry paste from the store.
Coconut Baked Fish
Serves: 1 Time: 35 minutes Difficulty: Moderate
- 1 salmon filet
- 1/4 onion, sliced
- 5 mushrooms, sliced
- 4 green beans, cut into bite-size pieces
- 1 garlic clove, minced
- 1 tsp. grated ginger
- 1 fresno chili, sliced
- 1 T. tomato paste
- 1/2 tsp. each of coriander, cumin, turmeric, and fennel
- 1/4 c. coconut milk
- 1/4 c. stock
- 1/2 lime, juiced
- 2 T. coconut
- salt, pepper, oil
Preheat the oven to 350 degrees.
Heat the spices in a dry skillet for 1-2 minutes; just until they become fragrant. Grind the spices in a spice grinder or using a mortar and pestle.
Heat a light layer of oil in a skillet. Add the mushrooms and let them brown for 1-2 minutes, then add in the onion, green beans, fresno chili, garlic and ginger and saute for two minutes. Season with salt and pepper.
Add in the tomato paste, stirring for a minute, then add in the spice mixture, stir, and add in the coconut milk and stock.
Lay the salmon on top of the mixture and season it with salt and pepper.
Bake in the oven fro 22-25 minutes.
While the salmon bakes, toast the coconut until just golden brown in a dry skillet.
Plate the salmon and top with the lime juice and coconut.