This is a dish I invented when demonstrating at the Highland Show with the mad boys from Herbie’s Delicatessen in Edinburgh. I happened to have a lot of creamed coconut in my store cupboard and thought it would be an interesting experiment. I was delighted with the result.
Dissolve the coconut in the hot water and add the shallot, garlic and ginger. Rub the cumin, cardamom and black pepper into the salmon fillets and set aside for at least 30 minutes. Pour the coconut mixture into a sauté pan and simmer until reduced by half. Add salt to taste and the salmon fillets, turning to coat with sauce. Cook for 6-8 minutes and serve.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.