Another great recipe from Deanna’s test kitchen and it’s from the Breast of Friends Cookbook out of Saskatchewan. The recipe is for skewers, which I admit would look lovely, but for a weeknight dinner this is actually really quick – without the skewers. If you want to use them, make sure to soak them first if they’re wood and also make sure that the salmon is cut into chunks of an even size and thickness – Mom still cut hers into chunks, I used strips, but it all worked and we’d both make it again. We enjoyed this last Friday over brown rice with roasted asparagus and roasted beets topped with a bit of feta – the updated picture is with white rice, sauteed red cabbage and cilantro.
Salmon with Spicy Coconut Sauce
1 lb. fresh salmon – skinned and de-boned, cut as you’d like
1/2 c. coconut milk
2 T. EACH finely grated fresh ginger, soy sauce AND sake (I’m sure white wine would be fine)
2 t. Chili Garlic Sauce (I used Lee Kum Kee)
1 t. curry powder
fresh cilantro + lime wedges
Line a shallow 9 x 13 baking dish with parchment or foil (you probably don’t have to, I just always do), and place the salmon in it so that the pieces aren’t touching, if possible. Whisk together the sauce ingredients, pour it over top and allow it to all to marinate for 15 to 20 minutes.
Preheat the oven to 350 and when it’s finished marinating, bake it for 10-20 minutes – depending on how shallow your dish is and how much sauce you have. Feel free to check a piece, I use a thermometer and we like ours with a center of 120 degrees. Sprinkle on the cilantro and serve with lime wedges – enjoy!
- Category: Salmon, Marinade