Salmon with tomatoes in coconut sauce
We all dream about things. Some small, some a little bit bigger. For me, I’ve always wanted to have my own little garden, to grow chive, peas and zucchinis. I find growing my own little produce fascinating, even though sometimes I suck at it, judging by the look of the herbs I’m growing.
When I moved to Munich, and the appartment consisted in most part of boxes, I planted a tomato. For one, to add some green to it, but also, to give my dream of a garden a little head start on my balcony.
I didn’t have much hopes for the tomato, being a gardening amateur, but it did surpass my expectations few months later, when I got to harvest it. It got me supplied for the whole summer. It would probably longer, would it not brake due to its height. But since it’s almost planting time, and I’m wiser now, I plan to grow one again. By the time the fruits are ready to harvest I should have enough ideas of what to do with them, starting with this delicious recipe!
Preparation time: 30min Cook time: 30min
400g salmon filet
4 tbsp lemon juice
4 big tomatoes
1 bunch of spring onions
3 garlic cloves
4 tbsp of oil
2 tbsp flour
400ml coconut milk
2 tsp Sambal Oelek
½ ground coriander
fresh chopped coriander
salt and pepper
Clean the fish, skin it, sprinkle with the lemon juice and leave under cover for 30 min.
Slightly cut the tomatoes at the bottom and drop them into boiling water for 30sec. Take them out, rinse under cold water and peel. Cut the pulp into cubes.
Rinse the spring onions and cut in rings. Peel the garlic and finely chop them.
Heat the oil in the pan, salt the fish and coat it in flour and fry on a high heat for few minutes. Set aside. Add the spring onions to the remaining oil and fry. Add the garlic and fry for additional 3 minutes. Pour the coconut milk and, on small heat, bring the sauce to the boil. Add the tomatoes and the fish and cook for 5 minutes. Add the Sambal Oelek, the coriander, salt and pepper and stir. Serve sprinkled with fresh coriander.