Best 4 Mangalore Salmon Braised With Coconut Milk Recipes

CORNY MANGO SALMON

Steps:

• In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.
• On a large plate, mix together flour, cornmeal, sugar and salt.
• Preheat a large skillet.
• Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.

SALMON BRAISED IN COCONUT MILK

Steps:

• In a large skillet big enough to hold the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile sauce, garlic, ginger, mint and cilantro and mix well.
• Add fish and make sure it is submerged. If it is not submerged, add equal amounts of coconut milk and orange juice.
• Place the pan over medium heat and bring to a very low simmer.
• Cover the pan and decrease heat to low. Cook for 6 to 8 minutes.
• If the fish does not flake when prodded with a fork, cover pan and simmer for 2 minutes more. (If fish is not submerged, turn fish over after 5 minutes of cooking.).
• Gently remove fish and place on dinner plates. Spoon sauce around sides and serve at once.

BAKED SALMON WITH COCONUT BROTH

Steps:

• In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
• Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
• For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

MANGALORE SALMON BRAISED WITH COCONUT MILK

Steps:

• Make marinade:
• In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
• While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
• In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
• Serve salmon and sauce over rice, topped with bell peppers.