Coconut Salmon

Name: Coconut Salmon
Ingredients: 150ml/¼ pint hot water; 85g/3oz creamed coconut; 4 fillets salmon, skinned; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ tsp cumin; ½ tsp ground cardamom; 1cm/½ inch fresh ginger, finely chopped; 1 clove garlic, finely chopped; 1 shallot

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

4 fillets salmon, skinned
85g/3oz creamed coconut

Fish course
Pescatarian
Gluten-free

Method

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.