Salmon steak in coconut milk
1 serving
15 minutes
Salmon steak in coconut milk is a refined dish that combines the tenderness of fish with exotic coconut notes. Salmon, with its rich flavor, becomes even softer during cooking thanks to cream and coconut milk. Rosemary adds a delicate spiciness, while red caviar completes the harmony of flavors. The dish can be considered authorial as it merges European cooking techniques with Asian ingredients. Such a steak is perfect for a festive dinner, impressing guests with its sophistication and unusual flavor combination. Serving it with lime adds a refreshing acidity that highlights the depth of the fish's taste. This is a true gastronomic masterpiece that reveals the richness of aromas and textures.
1
Melt olive oil and butter in a pan.
- Olive oil: 1 teaspoon
- Butter: 20 g
2
Place a sprig of rosemary in the pan, then lay the steak on top. Sear for 2-3 minutes.
- Rosemary: 1 sprig
- Salmon steak: 1 piece
3
To salt.
- Sea salt: to taste
4
Add seasoning for fish.
- Fish seasoning: 1 tablespoon
5
After 3-4 minutes, flip it over and place rosemary on top. Fry for another 2-3 minutes.
- Rosemary: 1 sprig
6
Then add the cream.
- Whipping cream 33%: 60 ml
7
Add salt and reduce the heat to medium.
- Sea salt: to taste
8
Add ground black pepper.
- Ground black pepper: to taste
9
Add coconut milk.
- Coconut milk: 65 ml
10
Add dried onion.
- Onion powder: 1 teaspoon
11
Cover with a lid and simmer for about 5 minutes. Then remove from heat.
12
Place on a plate, add red caviar, and serve.
- Red caviar (salmon roe): to taste
