Salmon braised with coconut milk

Servings: Serves 4.

Ingredients for marinade:

1/2 teaspoon fenugreek seeds

2 tablespoons red- or white-wine vinegar

2 teaspoons ground coriander seeds

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/4 teaspoon turmeric

Four 3-ounce pieces salmon fillet with skin

3 bell peppers (preferably different colors)

1 medium onion

10 fresh curry leaves

4 large garlic cloves

4 tablespoons olive oil

1 tablespoon grated peeled fresh gingerroot

2 cups Laxmi’s fresh coconut milk or canned unsweetened coconut milk

1 teaspoon coarse salt, or to taste

Recommended Accompaniment: steamed veggies with butter and/or Cauliflower Rice (see recipe)

Preparation:

Make marinade:

- 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.

- Cut bell pepper into thin strips, thinly slice onion, and finely chop garlic.

Salmon Preparation:

- In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons of coconut oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side then transfer salmon to a plate.

- Place 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.

Bring Together:

- 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 of coconut 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 Cauliflower Rice, topped with bell peppers.

Left Over Recommendations:

“Saute a little ground or leftover meat in ghee and celtic sea salt, add some chopped greens or other non-starchy veg until wilted, add some bone broth and a little chopped garlic and let it simmer a couple of minutes. Pour it in a bowl over a spoonful of coconut oil and a BIG spoonful of mixed herb pesto.

Salmon Steaks with Grapefruit

- 1 tbsp olive oil

- 1 1/2 cup finely chopped onions

- 1 cup fresh grapefruit juice and segments

- 4 6-ounce boneless, skinless salmon steaks

- Fresh grapefruit segments for garnish

Method

Heat olive oil in large nonstick skillet over medium heat. Add onions and cook until tender. Place salmon and grapefruit juice with segments in pan. Cover and simmer over low heat for 6-8 minutes or until fish is cooked to taste. Serve salmon with pan sauce, garnished with grapefruit segments.

Notes: I’m always in a hurry and always on a diet. This recipe addresses both of my demons– and it tastes great. Serve with fresh, crusty bakery bread; if you want a really big meal add rice and a steamed vegetable.

Servings: 4

Curried Salmon Wrap
Makes 3 servings

1?2 cup plain, low-fat yogurt
2 tbsp fresh lime juice
1 tsp lemon zest
1 garlic clove, minced
1 tsp fresh ginger, minced
1 tsp curry powder
1 tsp ground coriander
1?2 tsp cayenne pepper
Pinch of coarse salt
1 5.5-oz can wild salmon
2 stalks celery, sliced
1?4 cup raisins
3 whole-grain tortillas
1 large tomato, thinly sliced
Broccoli or other sprout of choice

In a small bowl, mix yogurt, lime juice, lemon zest, garlic, ginger and spices. Add salmon, celery and raisins, and combine well. Place salmon mixture on tortillas and top with tomato and sprouts.

Per serving: 214 calories, 5 g fat (3 g saturated), 29 g carbohydrates, 0.5 g fiber, 15 g protein

GRILLED HALIBUT AND FRESH MANGO SALSA

2 cups plum tomatoes

1 ½ cups diced peeled ripe mango

½ cup diced onion

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon cider vinegar

1 teaspoon sugar

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 cloves garlic, minced

4 (6-ounce) halibut fillets

1 tablespoon olive oil

1. Prepare grill.

2. Combine first 7 ingredients. Stir in ½ teaspoon salt, ½ teaspoon pepper, and garlic.

3. Rub halibut with oil, sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Yield: 4 servings (1 fillet and ¾ cup salsa); 295 calories (24% from fat)

SALMON WITH STRAWBERRY JICAMA SALSA

Serves 4

1 ½ pound skinless salmon fillet,

cut in 4 pieces

2 cloves garlic, chopped

1 organic lime, juiced, peel grated

1 cup strawberries, chopped

1 cup jicama, peeled and chopped

1-2 jalapeño peppers, seeded and chopped

¼ cup red onion, chopped

¼ cup cilantro, stemmed

¼ teaspoon kosher or sea salt

In a heavy pan, combine ½ cup water with half the garlic, 1 teaspoon of lime juice, and the lime peel (water should not cover fish). Bring to a boil over high heat, add fish, cover pan and poach over medium-low heat until opaque (internal temperature of 136 degrees). Remove to a platter, tent with foil and let stand 10 minutes (or chill until serving time).

In a bowl, combine strawberries, jicama, jalapeños, red onions, cilantro, salt and remaining garlic. Toss gently and add remaining lime juice to taste, starting with 1 tablespoon. Serve fresh salsa over fish, warm or chilled.

GRILLED SALMON WITH FRESH BLUEBERRY CHUTNEY

Serves 4

1 cup blueberries

1 cup jicama, peeled, thinly sliced, chopped

1 clove garlic, finely chopped

2 inches fresh ginger root, finely chopped or grated

¼ cup Walla Walla sweet onion, chopped

2 tablespoons golden raisins

2 tablespoons white balsamic or rice vinegar

1/8 teaspoon kosher or sea salt

1 ½ pounds salmon fillet (1 inch thick)

In a bowl, combine blueberries, jicama, garlic, ginger, onion, raisins, vinegar and salt. Stir well, let stand at least 10 minutes.

Prepare coals or grill. Rinse fish, pat dry and grill for 5 minutes on each side (internal temperature of 136 degrees). Remove from heat, tent with foil and let stand for 10 minutes.

Serve warm, garnished with Blueberry Chutney.

POACHED SALMON WITH RASPBERRY NECTARINE SALSA

Serves 4

1 ½ pound salmon fillet (1-inch thick)

1 lime, juiced, rind grated

¼ teaspoon kosher or sea salt

1 cup raspberries

1 cup nectarine, diced (juice reserved)

¼ cup Walla Walla sweet onion, chopped

1 jalapeño pepper, seeded and chopped

In a wide, shallow pan, place salmon skin-side down. Sprinkle with 1/8 teaspoon each of lime rind and salt.

Add enough water to bring water level to about ½ inch below top surface of fish (do not cover fish). Bring to a boil over medium-high heat.

Reduce heat to medium-low, cover pan and simmer until opaque and internal temperature reaches 136 degrees (8-10 minutes). Remove from pan and arrange on 4 plates.

While fish cooks, combine remaining ingredients in a bowl, toss gently. Spoon ¼ cup over each portion of fish and serve at once, passing extra salsa on the side.

SMOKED SALMON WITH PEACH BALSAMIC VINAIGRETTE

Serves 4

4 cups mixed greens

2 cups spinach, stemmed

4 green onions, chopped

8-12 ounces smoked salmon, thinly sliced

1 ripe peach, skinned, thinly sliced

½ cup Peach Balsamic Vinaigrette

Gently toss greens to combine, divide between 4 plates.

Top each with green onions, salmon and peach slices and drizzle with vinaigrette.

Peach Balsamic Vinaigrette

Makes 1 ¼ cups

1 ripe peach, peeled and diced with juice

1 small clove garlic, chopped

1 tablespoon basil, minced

½ teaspoon thyme, stemmed and chopped

1/3 cup virgin olive oil

2 tablespoons white balsamic vinegar

1/8 teaspoon kosher or sea salt

1/8 teaspoon freshly ground black pepper

In a blender or food processor, combine peach, garlic, basil, thyme, olive oil, vinegar, salt and pepper. Puree to desired consistency.

Store in a tightly closed jar in the refrigerator for up to 3 days.

POACHED SALMON WITH TOMATO BLUEBERRY SALSA

Serves 4

1 ½ pound skinless salmon fillet

(1-inch thick)

1 shallot, chopped

½ teaspoon soy sauce

1 recipe Tomato Blueberry Salsa

Cut fish in 4 equal pieces and place in a large frying pan. Sprinkle fish with half the shallot, then add remainder to pan with soy sauce. Add water until the level reaches halfway up the side of the fish pieces (do not cover fish).

Bring to a boil over medium-high heat, immediately cover pan and remove from heat. Let stand 10 minutes or until fish reaches internal temperature of 136 degrees (check after 5-7 minutes). Serve warm with Tomato Blueberry Salsa.

Tomato Blueberry Salsa

Makes 2 cups

1 ripe tomato, diced (with juice, about 1 cup)

1 cup blueberries, stemmed

1 cup English cucumber, chopped

½ cup sweet union, chopped

1 jalapeño pepper, finely chopped

¼ teaspoon kosher or sea salt

1 tablespoon cider vinegar

Combine all ingredients in a bowl and let stand for at least 30 minutes.