This coconut braised salmon recipe is amazing. We really like fish, all types, and salmon, from my point of view, is the best one for me, because it doesn´t have such a strong smell like other types do, so we cook it quite often. The problem was we only had about 2 salmon recipes we went for all the time, and it started getting tiring.Jump to Recipe
Almost all the time we ate salmon we made it really simple, with some spices on top and some onion, or maybe baked in the oven with lemon and asparagus. . But I wanted to try it differently, combined with other ingredients.
This recipe is truly it. It is a bit spicy, but not too much, and you can taste de coconut, the mushrooms and the paprika, which is wonderful. First, you pan sear the salmon so it is cirspy on the outside and soft on the inside, and then you make this mixture of all these ingredients and finish cooking the salmon in it.
I think the best way to eat this is with some mashed potatoes on the side, or maybe some rice beneath, though I could eat it just like it is, since I like it very much.
For this recipe we used two different types of chiles, that here in Mexico, are easy to find, anaheim chile and serrano chile, but if you can’t find them, you could easily use red or green jalapeños instead, which, we know, are easier to find all over the world, you could even use canned jalapeños. Also, if you don’t want to eat chile altogether, you could use green bell peppers, which are not as spicy.
Also, we use white mushrooms, the classic ones, but if you have a mushrrom type you like better you could use a different kind. I do recommend, however, that the once you use does not have such a strong flavor, because we want the star of the dish to be the salmon and the sauce it forms because of the coconut and chile.
Now look at that, doesn´t it look delicious? let´s go on and get started. If you like this recipe, you have to go see our tuna teriyaki steak.
Coconut braised salmon
- 4 tbsp butter
- 1 tbsp vegetable oil
- 4 pieces salmon fillets skinless
- Salt and pepper to taste
- 2 tsp paprika
- 1 white onion chopped in small pieces
- 2 cloves garlic finely chopped
- 1/2 anaheim chile chopped
- 1/4 serrano chile chopped
- 10 white mushrooms (or cremini) sliced
- 1 tbsp soy sauce
- 2 tbsp water
- 1/3 C coconut cream
- 2/3 C coconut milk (you can also use soy or rice milk)
- 2 C spinach leaves cut in pieces
- 1 tsp cayenne pepper
- Place a pan on the stove for it to start heating up over medium-high heat for 4 minutes.
- On a plate, sprinkle salt, pepper and the paprika over the salmon pieces.
- Add the oil and two of the butter tbsp to the pan.
- Place the salmon fillets on the pan and cook for 3 minutes each side. We like it to turn gold. After that, take the fillets out, place them on a plate and set aside.
- Using the same pan, to use all the salmon flavor left there, add the two remaining butter tbsp, along with the onion, garlic, and both chiles to sauté them, stiring constantly for about 5 minutes, or until the onion turns tender.
- Now, add the mushromms, and soy sauce, and stop stiring and mixing, to let it all cook for 2 minutes.
- Add the water, coconut milk, coconut cream, the spinach and cayenne pepper and mix a little.
- Put the lid on the pan and let it continue to cook for 4 minutes. Then take the lid off and let it cook for 3 more minutes.
- Nestle in the salmon and continue to cook for 2 minutes. At this point you can either serve it like this or you can put the pan in the oven (making sure it´s oven safe) and set it to broil for 5 minutes to add some color to the fish.
- Serve a layer of the mixture and sauce and then a salmon fillet on top. You can serve along with some noodles, rice or pasta on the side.