Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. Today’s recipe, Salmon with Garlic and Turmeric, is from a cookbook I bought back in March and have been in love with ever since – 660 Curries. I highly recommend the book if you want to explore Indian cooking and really learn about the spices and techniques yet not get overwhelmed. It really is that perfect balance of thorough yet not over the top.
Back to Salmon with Garlic and Turmeric, which is made even richier and yummier through the addition of coconut milk. I really enjoyed this recipe – it’s meaty and smooth and rich and flavored. The garlic is mellowedout by the turmeric and the coconut milk, and is a perfect complement to the salmon. The author writes that the chiles and peppercorns exude a hushed presence in the unsweetened coconut milk, and he is absolutely right. This was not spicy at all – just very velvety and delicious.
Salmon with Garlic and Turmeric
From 660 Curries
1 1/2 teaspoons coarse kosher or sea salt
1 teaspoon ground turmeric
6 medium-sized cloves of garlic, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons grapeseed oil
1/2 cup unsweetened coconut milk
1/2 teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
Mix the salt, turmeric and garlic together in a small bowl. Sprinkle this rub over teh top of the salmon fillet and rub it in. Refrigerate the fish, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the flesh.
Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes (this will brown the fish and the garlic in the rub, and also cook the turmeric). Turn the fillet over and sear the underside until browned, about 2 minutes.
Measure out the coconut milk in a measuring cup and add the peppercorns and the chiles. Stir, and pour this over the fish. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic spice and fish (CGL Note: I never thought you could deglaze with coconut milk – too cool!). Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it ocasionally, until the fish is barely starting to flake, 3 to 5 minutes. Transfer the fish to a platter,pour the curry over it and serve.
General Disclosures & Disclaimers