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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat. Ingredients:
1 pound salmon fillet with skin |
2 teaspoons butter or olive oil |
1 clove garlic, chopped |
1/4 cup chopped green onions |
1/4 cup chopped tomato |
1 teaspoon paprika |
1/2 cup canned coconut milk |
1/2 cup sour cream |
3 tablespoons chopped fresh cilantro |
3 cups hot cooked rice |
salt and pepper |
Directions:
1. Rinse salmon; pat dry. In a 10- to 11-inch frying pan over high heat, melt butter. Lay salmon, flesh down, in pan and brown lightly, about 2 minutes. Turn over with a wide spatula and brown skin lightly, about 2 minutes. Lift fish out and set on a plate.
2. To pan add garlic, onions, and tomato. Stir until juices evaporate, about 2 minutes. Add paprika; stir. Add coconut milk; mix well. Set fish, skin down, in sauce. Cover pan and simmer over medium heat until salmon is opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes, stirring sauce around fish occasionally.
3. With spatula, transfer fish to a platter; keep warm. Add sour cream to pan and stir over high heat until sauce is boiling. Stir in 2 tablespoons cilantro and pour sauce over fish. Sprinkle with remaining cilantro. Serve fish and sauce over rice. Season to taste with salt and pepper.
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