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Steamed Coconut Salmon

My daughter had an interview this week. Her very first interview, ever. I kissed and hugged her endlessly and sent her off to the interview, down a lonely hallway, all by her lonesome, (I know, aye vey!) without even uttering good luck or bye or I love you, my baby. I was so anxious, choked up, and emotional. If I had said one word, the tears would have fallen like rain during a hurricane—category 5 mind you…[Somehow my tear glands are connected to my mouth, go figure] and this is just a junior high school interview. Not high school. Not a driving test. Not Harvard or Yale. Not even for a job! When we arrived home, her dad asked her about the interview, and she responded cheerfully, “It was great, but you better check on Mummy, she wasn’t doing too well.”. Sigh. I am sure the other parents were just as emotional!

Parenting is difficult, and at the same time, my babies are growing so quickly! The days, weeks, months, and years are speeding by. I wish it would slow down. It’s really unbelievable that we are already in the middle of March 2013! 2013? !!!!!…
Since the beginning of the year, I have been making a calculated attempt to eat fish regularly. I have been surprisingly successful thanks to this and a few other fish recipes I developed.

This steamed coconut salmon recipe was inspired by a meal I had at Mummy’s house. So inspired, I came home and wrote down a recipe draft and tested it only twice with consistent results. That only means one thing, folks—it is foolproof! [Not calling anyone a fool or anything..]

[My fish (and salad) lover]

Jack Lalane, who once said “If man made it don’t eat it”, would be so proud of me! There is much truth to that statement and this recipe embodies that belief. Simple, natural, wholesome ingredients combined to create a result so savory, highly flavorsome, posolutely flavorful, and absotively flavorific!

Recipes like this excite me, make me want to sing, dance, and cry because it’s so good..and so good for you too… Who needs bouillon cubes, seasoning salts, and other ingredients with so-called “natural flavors”? Not I, thank you.

Serve this steamed coconut salmon with quinoa, roasted cauliflower for a super healthy meal, or with plain jasmine rice, brown rice, or boiled ground provisions (Green fig, yam, cassava, sweet potato, etc), or with corn dumplings for a typical happy, “ah-love-meh-damn-belly, doh-tell-meh-nut ing-bout-healthy” Trini meal (you know who you are..).

Salmon is a good source of magnesium, potassium, selenium, B-6, B-12, calcium and omega-3 fatty acids—the good stuff. Use wild salmon if available…and affordable. It is recommended to eat fatty fish 2 times per week to obtain all the omega 3’s your body needs.

I use fresh coconut milk, but for convenience, you may use canned. However, please read the ingredients and choose the best quality; minimum ingredients and no preservatives, additives or strange words you can’t understand or pronounce. Those words just mean “ I am going to k i l l you…slowly”…..Plain talk..No kidding.

Ria’s Steamed Salmon in Tomato-Coconut Sauce
Serves 4-6

4 salmon steaks (about 2 pounds)

4 tablespoons extra virgin olive oil

1 large onion, sliced

6 cloves garlic

4 plum tomatoes (about 1 lb)

½ red sweet pepper

½ yellow or orange sweet pepper

¼ cup green seasoning

8 small, young ochroes, tops sliced off

2 pimientos peppers, chopped, (optional if difficult to find)

2 scallions, chopped

6 thyme sprigs

2 cups fresh coconut milk (or ½ can if thick, 1 can if thin)
Habanero, Scotch bonnet, or other hot pepper, to taste, seeded and sliced (optional but highly recommended, helps balance the flavors)

Juice of 1 lemon for washing fish

Approx. 3 teaspoons Himalayan salt (you probably need less if using table salt)

Freshly Ground Black Pepper

1. Prepare Fish: Wash fish briefly with water and juice of a lemon. Drain.

Season with 1 teaspoon salt and black pepper.

2. Prep Work: Wash vegetables, remove seeds from sweet peppers, slice tomatoes and pimientos, grate garlic, remove tops from ochroes, peel and slice onion…….Update your status on Facebook advising everyone that you are making steamed salmon in a tomato-coconut sauce and corn dumplings(from cookingwithria.com)….you know, the usual…..

3. Cook onion and garlic: In a large saucepan, heat oil over medium heat.

Add onion and saute for 1-2 minutes.

Add garlic, sauté for another minute.

4: Add ingredients: Add tomatoes, sweet peppers, green seasoning, cook 2-3 minutes, stirring continuously.

5. Add coconut milk: Add coconut milk, ochroes, pimientos, scallions, thyme sprigs and bring to a boil. Reduce heat to low and simmer for 3 minutes. Add salt (keep in mind that the fish also has salt) and freshly ground black pepper.

6. Add fish: Place fish in coconut sauce and, cover and cook for 7-10 minutes, spooning sauce over fish occasionally (do not flip fish), until fish changes color and flakes easily.

The salmon will spring forth its delicious juices…..

Be gentle when removing from pot…Do not serve with thyme sprigs..

Enjoy!!!!

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Steamed Coconut Salmon

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Course: dinner, lunch

Cuisine: Caribbean

Keyword: steamed coconut salmon, steamed salmon

Servings:

Calories: 323kcal

Ingredients

4 salmon steaks about 2 pounds
4 tablespoons extra virgin olive oil
1 onion sliced
6 cloves garlic
4 plum tomatoes about 1 lb
½ re bell pepper
½ yellow bell pepper or orange
¼ cup green seasoning
8 ochro young, tops sliced off
2 pimientos peppers chopped, (optional if difficult to find)
2 scallions chopped
6 thyme sprigs
2 cups coconut milk for ½ can if thick, 1 can if thinresh,
Habanero Scotch bonnet, or other hot pepper, to taste, seeded and sliced (optional but highly recommended, helps balance the flavors)
1 lemon juice, for washing fish
3 tsp Approx. 3 teaspoons Himalayan sal you probably need less if using table salt

Instructions

Prepare Fish: Wash fish briefly with water and juice of a lemon. Drain.
Season with 1 teaspoon salt and black pepper.
Prep Work: Wash vegetables, remove seeds from sweet peppers, slice tomatoes and pimientos, grate garlic, remove tops from ochroes, peel and slice onion.......Update your status on Facebook advising everyone that you are making steamed salmon in a tomato-coconut sauce and corn dumplings(from cookingwithria.com)....you know, the usual.....
Cook onion and garlic: In a large saucepan, heat oil over medium heat.
Add onion and saute for 1-2 minutes.
Add garlic, sauté for another minute.
4: Add ingredients: Add tomatoes, sweet peppers, green seasoning, cook 2-3 minutes, stirring continuously.
Add coconut milk: Add coconut milk, ochroes, pimientos, scallions, thyme sprigs and bring to a boil. Reduce heat to low and simmer for 3 minutes. Add salt (keep in mind that the fish also has salt) and freshly ground black pepper.
Add fish: Place fish in coconut sauce and, cover and cook for 7-10 minutes, spooning sauce over fish occasionally (do not flip fish), until fish changes color and flakes easily. The salmon will spring forth its delicious juices. Be gentle when removing from pot...Do not serve with thyme sprigs..

Video

Nutrition

Here is the recipe for the dumplings I made. I don’t use baking powder because I like my dumplings stiff and chewy, with a nice bite to it…….I wanted to create a separate post for this, but you may be waiting forever for it…so here it is…..If I ever decide to move it from here, I will be sure to provide a link to the new location…

(Please forgive the missing pieces…I couldn’t resist!

Btw..My Hubbie helped with the shaping..

p.s. make it any shape you are comfortable with….)

Cornmeal and Flour Dumplings
Serves 4-6

2 cups unbleached all purpose flour

1 cup fine corn meal (Non GMO if you can find it!)

2 teaspoons salt

2 tablespoons raw brown sugar

About 1 cup water

For boiling dumplings:

About 8 cups water (optional–replace 2 cups of water with 2 cups of fresh coconut milk or 1/2 can)

1 tablespoon green seasoning (optional)
Salt

In a large bowl combine, cornmeal, flour, salt and sugar.
Gradually add water to make a soft dough.

In a large saucepan, bring 8 cups of water to a boil (maybe a little less if it is a narrow saucepan). Add salt.

Pinch of pieces of dough and shape like the pic above, rolling between the palms of your hands, making the middle thicker than the ends, and then flattening.
(Use a dusting of flour, if required, to keep it from sticking to your hands.)

Drop gently into boiling water and boil for 10 minutes.
Serve with stewed or curried chicken or fish.

Cornmeal and Flour Dumplings

Here is the recipe for the dumplings I made way back for steamed coconut salmon. I don't use baking powder because I like my dumplings stiff and chewy, with a nice bite to it. Serve with stewed or curried chicken or fish.

No ratings yet

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Course: dinner, lunch, Side Dish

Cuisine: Caribbean

Keyword: beef and dumplings, corbmeal dumplings, flour dumplings

Servings:

Calories: 202kcal