Joyful Eating at Parker: Pan-Seared Salmon in Coconut Curry Sauce

The Parker Jewish Institute is proud of our dedicated culinary team. We invite all members of the Parker community – patients/residents, visitors and employees – to enjoy delicious, well-balanced and nutritional meals that support a healthy lifestyle.

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Today, we share a recipe for pan-seared salmon in coconut curry sauce, topped with potatoes, broccoli, and carrots. Salmon, especially when wild-caught, is considered a nutritional powerhouse, brimming with health benefits. High in omega-3 fatty acids, salmon can help reduce inflammation, lower blood pressure and improve cholesterol levels. Its high potassium content may help reduce the risk of stroke, coronary heart disease and other cardiovascular conditions. Adding coconut curry enhances the dish’s nutritional value. Coconut curry is rich in spices and vegetables, delivering protective antioxidants, minerals, healthy fats and protein.

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PAN-SEARED SALMON IN COCONUT CURRY SAUCE    

INGREDIENTS                                        QUANTITY

SALMON

Salmon Filet                                           2 Pieces

Sea Salt                                                  1/8 Tsp

White Pepper                                         1/8 Tsp

Garlic Powder                                        1/8 Tsp

Onion Powder                                        1/8 Tsp

Olive Oil                                                  1 Tbsp

VEGETABLES

DicedPotatoes¾                                   6 Pieces

Carrot Flowers                                      3 Pieces

Blanched Broccoli Florets                    3 Pieces

Olive Oil                                                 1 Tsp

COCONUT SAUCE

Freshly Grated Coconut                           3 Oz

Water, slightly heated on stovetop          1 ½ Cup

Sliced Shallots                                         One Half

Sliced Garlic                                            3 Cloves

Sliced Ginger                                           2 Inch Knob

Madras Curry                                          ¼ Tsp

Ground Turmeric                                    1/8Tsp

Olive Oil / Coconut Oil                            2 Tsp

Salt As Needed

METHOD

PREPARING THE VEGETABLES

Wash the vegetables and cut them as specified in the ingredients list.

Heat water in a small pan.

Add salt and bring it to a boil.

Cook the potato and carrots separately, al dente.

Remove and cool.

In the boiling water, blanch the broccoli florets, cool.

Put aside.

MAKING THE COCONUT SAUCE

In a blender jar, add grated coconut, and warm water.

Cover with lid and blend slowly. Then gradually increase the speed. This will liquidize the tender coconut to form coconut milk. Strain.

In a - saucepan heat oil and sweat the shallots, garlic, and ginger over low heat.

When soft, add curry powder, turmeric, and coconut milk.

Gently cook the coconut sauce on low heat. Season with salt.

When cooked, remove the coconut curry sauce and strain through a chinois strainer.

Keep aside, hot.

COOKING THE FISH

In a non-stick pan, heat oil to medium high heat.

When the oil is heated, sear the salmon skin side down.

When the skin is crisp, gently turn the filet over to the flesh side and cook the other side for a few minutes until firm. Do not overcook the filets.

Remove the pan-seared fish. Keep warm for plating.

PLATING

Place the pan-seared fish in the center of a plate.

Arrange carrot flower, diced potato and a broccoli floret alongside the fish.

Gently pour the hot coconut sauce all around the fish, covering the plate.

Serve and enjoy!