Indian Style Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), frozen or fresh
- 2 tablespoon lemon juice
- 2 tablespoon oil (peanut oil)
- 1 tablespoon flour
For the sauce:
- 3 tomato (s), bottle tomatoes (plum tomatoes)
- 1 bunch spring onion (s)
- 2 clove (s) garlic, more if desired
- 1 can coconut milk, (400 ml)
- 100 g shrimp (s), (deep sea), from the brine
- 1 teaspoon sambal oelek
- salt and pepper
- coriander
Print Recipe
Pin Recipe Instructions
- Wash the salmon fillets, pat dry and drizzle with the lemon juice. Cover and let stand for about 30 minutes.
- In the meantime, score the tomatoes crosswise on the underside, place in a bowl and pour boiling water over them until they are completely covered. Brew in it for about 2-3 minutes.
- Then pour into a sieve and immediately rinse with cold water.
- Cut the spring onions into thin rings. Peel and finely chop garlic.
- Heat the peanut oil in a pan or wok, turn the salmon fillets in the flour.
- Sear it on both sides, then carefully remove it and keep warm
- (e.g. put in the slightly preheated oven or simply cover with aluminum foil)
- Now add the spring onions to the frying stock and sauté for about 5 minutes, stirring occasionally, until they have clearly lost their volume.
- Then add the garlic cloves and fry for another 2-3 minutes.
- Deglaze with the coconut milk and simmer gently.
- Meanwhile, cut the peeled tomatoes in half, remove the stalk and core them.
- Finely dice the remaining pulp.
- Add the salmon fillets with shrimp and diced tomatoes to the sauce and turn them carefully. (The flour on the fillets now also acts as a sauce thickener!)
- Heat again briefly, season with sambal oelek, salt, pepper and coriander to taste.
- Rice or Indian “Bombay potatoes” go particularly well with this.
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