Spicy Coconut Salmon Recipe
Ingredients
| Sweet paprika | 3 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cumin | 1 Tablespoon | |
| Saffron threads | 12 , crumbled | |
| Salt | 3 Teaspoon | |
| Soft brown sugar | 1 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Coconut milk | 60 Milliliter | |
| 4 x 180 g Skinless salmon fillets | ||
| Sunflower oil | 1 Tablespoon | |
Directions
For the spice rub, mix together all the ingredients except the coconut milk, fish and oil.
In a small bowl, stir together the coconut milk and 1 1/2 tbsp spice rub.
Brush the fish with the mixture, reserving the remainder.
Preheat a chargrill pan or frying pan; brush lightly with oil.
Add the fillets; cook for 2 minutes on each side for medium, or until cooked to your liking.
Once they are cooked, brush a little more spicy coconut milk onto the grilled surfaces.
Serve at once.
In a small bowl, stir together the coconut milk and 1 1/2 tbsp spice rub.
Brush the fish with the mixture, reserving the remainder.
Preheat a chargrill pan or frying pan; brush lightly with oil.
Add the fillets; cook for 2 minutes on each side for medium, or until cooked to your liking.
Once they are cooked, brush a little more spicy coconut milk onto the grilled surfaces.
Serve at once.
Chef
