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~ culinary and horticultural life on a Spanish farm

Tag Archives: Salmon

Kerala Coconut & Pineapple Sauce

23 Monday Nov 2020

Posted by fincafood in Fish, Main Courses, Sauces, Vegan, Vegetable Dishes

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Tags

coconut, curry, Kerala, Pineapple, Salmon, tamarind

Roasted coconut gives this sauce a deep richness, fresh pineapple a sweetness and tamarind a sourness which combined with spices create a complex sauce with layers of flavour. Fish can be lightly poached in it, nuts can be added for a vegan dish or little cubes of paneer for a vegetarian version.

I’ve cooked some big chunks of salmon in the sauce this time, but any meaty fish works well as do prawns.
The tamarind that comes in a block, which you can buy online if it’s not available in your local shops, has far more flavour than the ready made tamarind sauces. You just break off a chunk and pour a little boiling water over it. Once it softens you can mash it removing any seeds and then add it to your dish. The block keeps for months in an airtight container in the fridge.

For 4 portions

1 onion – finely sliced

2 tablespoons olive or peanut oil

40 grams fresh coconut – finely grated and toasted slowly in a thick bottomed pan until lightly browned.

Tamarind – piece 2 cm square soaked in 2 tablespoons boiling water or 2 tablespoons tamarind sauce.

Fresh ginger – piece 2cm square

4 cloves garlic

1/2 teaspoon ground turmeric

2 teaspoons ground coriander

1/2 fresh red chilli – finely chopped / 1/4 teaspoon chilli powder

100 ml chopped tomatoes / passata

2 x 1 cm thick slices fresh pineapple – core removed and cut into small cubes

salt

400 grams salmon – cut into large chunks

Heat the oil in a frying pan and fry the onion sliced slowly stirring from time to time until slightly caramelised. This will take 10 to 15 minutes.

Put the ginger, garlic, coconut, tomato and tamarind in a small food processor and blend to a paste.

Add this paste to the caramelised onions together with the turmeric, coriander and chilli. Add the pineapple and 100 ml water.

Bring to a simmer and cook slowly, covered for 15 minutes.

Add salt to the sauce as needed. The sauce can be made in advance up to this point and will benefit from having time for the flavours to develop and meld.

If using fish, add the chunks to the hot sauce and cook for only about 5 minutes until the fish is just done.

If using nuts or paneer, likewise add them to the hot sauce and let them heat through.

I served my dish with plain boiled basmati rice and Carrots and Peas with Fresh Green Coriander.


A Late Summer Sunday Lunch – Main Course

26 Thursday Sep 2013

Posted by fincafood in Main Courses

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Tags

Polenta, Rasta Sauce, Saffron, Salmon

SALMON STEAKS WITH RASTA SAUCE

It is purely the colours in this sauce that have earned it its name. Yellow saffron with black and red fish eggs. The green being provided by beans to accompany.

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I started with a whole salmon and having removed the fillets made stock from the head and bones. The stock I then reboiled and reduced by half to concentrate the flavour. I let it cool completely so that I could remove any fat from the top.

For 6

350 ml concentrated fish stock

Large pinch of saffron

2 teaspoons black fish roe

2 teaspoons red fish roe

1 heaped teaspoon cornflour

Salt and freshly ground black pepper

6 salmon steaks

Olive oil for frying

Dry the saffron in a thick based shallow pan over a low heat. This will not take long and will burn easily, so as soon as you get a faint odour of the spice, whip  it off the heat and into a mortar. Add a small pinch of salt and grind to a powder.

Add a ladle of the stock to the mortar into which the saffron will dissolve. Return this to the rest of the stock. Add the fish eggs and put to one side while you cook the salmon.

Put the teaspoon of cornflour into a small container and add just enough cold stock to make a thin cream.

Fry the salmon in a small amount of oil over a medium heat for about seven minutes each side until nicely browned.

Put on a warm serving dish and keep warm while you heat the sauce.

Drain any excess fat from the frying pan and add the stock sauce. Heat quickly to boiling. If it is a bit thin then thicken with the cornflour mix, stirring the mix first to make sure that the cornflour is evenly pourable.

Serve the salmon on a bed of white polenta or creamed potatoes surrounded by the sauce and some steamed green beans.

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