Steamed Coconut Salmon -

Steamed Coconut Salmon

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)

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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