If you took a look at my recipes page, you'd see that salmon is a pretty common part of my diet. And there are so many ways to prepare it. Granted, a simply grilled piece of fish works when you've got a really fresh fillet. But even our local farmer's market fish stand doesn't have the best salmon ever. In fact, I should have paid more attention on Saturday, because one of the fillets I picked up had tons of fat on it. Gross. But that's not to say that you should smother fish in sauce and mask it completely - something to complement the textures is best. So many salmon recipes go the Asian route and involve soy sauce, ginger, lemongrass.... etc etc etc. this recipe goes in that direction, without the soy of course, but gives it this sweet crunchy coating (provided you baste often while it's grilling) and wonderful spices. Because the sauce is so delightful, this salmon is better with some simple sides - we had steamed broc with lemon and brown rice. Perfect!
Spicy Coconut Salmon
Based on a waitrose recipe - serves 2
- 2 tbsp paprika
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 3 tsp salt
- 1 tbsp soft brown sugar
- 1 tsp cayenne pepper
- 2 salmon fillets
- ½ tsp freshly ground black pepper
- 1/2 can coconut milk
- 1 tbsp coconut oil
- For the spice rub, mix together all the ingredients except the fish, coconut milk and oil.
- In a small bowl, stir together the coconut milk and the spice rub. Brush the fish with the mixture, reserving the remainder for serving.
- Preheat a chargrill pan or frying pan; melt the coconut oil. Add the fillets; cook for 2 minutes on each side for medium, or until cooked to your liking. Once they are cooked, brush a little more coconut milk mixture onto the freshly grilled surfaces. Serve at once (with the sauce for dipping).
Lesson learned: I heart spicy-sweet things. Add much more cayenne if you prefer it spicier.