Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, turmeric salmon and spicy corn with coconut. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Turmeric Salmon and Spicy Corn with Coconut is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Turmeric Salmon and Spicy Corn with Coconut is something which I’ve loved my whole life.
The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are.
To begin with this particular recipe, we have to prepare a few components. You can cook turmeric salmon and spicy corn with coconut using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Turmeric Salmon and Spicy Corn with Coconut:
- Get 4 6-8 oz salmon fillets
- Make ready 1 tsp ground turmeric
- Prepare 6 ears corn
- Take 1 red onion, peeled, halved and cut into half moons
- Prepare 1 spicy pepper (I used a green Cowhorn pepper but Jalapeno is fine and easier to find)
- Prepare 1 can full-fat coconut milk
- Make ready 1 1/2 Tbsps chopped cilantro (if you are not a fan of coriander, basil would be excllent as well)
- Get Salt
A simple recipe, ready in Peri Peri Chicken - spicy baked chicken, which can be either Portuguese or South African. The Best Turmeric Salmon Recipes on Yummly Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro. Spicy salmon & coconut curry recipe at waitrose.com.
Instructions to make Turmeric Salmon and Spicy Corn with Coconut:
- Rinse the unhusked corn quickly and microwave it for 5 minutes. Remove from the microwave and set aside to cool down enough so that you can handle it. As soon as you can, peel away the husk and the silk (which should all come off in one piece after microwaving) and use a knife to remove all of the corn kernels from the cob. As illustrated above, I like a mix of individual kernels and attached segments. Place a quarter of the corn into one each of four soup dishes.
- Break the cobs into halves or thirds and put them in a microwave safe dish along with the coconut milk, the chopped spicy pepper, and some salt. Microwave on high for 2 minutes. The corn will release cob juices into the coconut milk. Set aside. If using corn kernels, microwave them along with the coconut milk and ignore step 1. Set aside while you cook the salmon.
- Prepare 4 pieces of parchment paper, each large enough to hold a piece of fish and to crimp tightly around it when folded. Place a piece of fish, skin down, on each piece of parchment paper,. Sprinkle with 1/4 of the turmeric and some salt, top with 1/4 of the onion. Crimp the paper around the fish and fold down the edges to create a sealed package.
- Microwave on high for about 3:00 to 4:00 minutes. My fish took exactly 3 minutes to be perfectly cooked through and still just slightly translucent in the center. Open the packages carefully to avoid steam and lift the salmon out on a spatula. The skin should stay behind on the paper. If not, let sit for 30 seconds wrapped back up and the skin will peel away easily when you open the package away.
- Remove the cobs from the coconut milk mixture, pour in any fish juices that accumulate in the parchment packages and stir in half the chopped coriander or basil. Adjust salt if needed. Zap in the microwave for 30 seconds to bring back to hot temperature and then pour a quarter of the hot liquid into each of the soup dishes.
- Top the corn and coconut stock in each bowl with a piece of salmon, a quarter of the onions and a quarter of the remaining chopped coriander (or basil).
Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt. Reviews for: Photos of Baked Salmon with Coconut Crust. I would marinate the salmon in the lime juice for a while before coating it in the panko and coconut. I found that when I cooked it at the reccommended temp the coconut burned before the fish was cooked. Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean While the Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
So that’s going to wrap this up for this exceptional food turmeric salmon and spicy corn with coconut recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to turmeric salmon and spicy corn with coconut cooking. Go on get cooking!
