Salmon steak in coconut milk
1 serving
30 minutes
Salmon steak in coconut milk is an exquisite dish of Pan-Asian cuisine that combines the tenderness of fish with an exotic flavor. Salmon infused with the aromas of garlic, grainy mustard, and oregano acquires a rich taste that harmoniously complements the creamy texture of coconut milk. Leeks add a light sweetness while black pepper adds spiciness. This dish draws from the traditions of Asian gastronomy where coconut milk is used to deepen the flavor of seafood. Baked in the oven, salmon becomes juicy and rich, and its appetizing crust makes it an ideal choice for a dinner with a touch of sophistication. Perfect as a standalone dish or accompanied by fresh vegetables or rice.
1
Grease the fish with oil on both sides and salt it.
- Salmon steak: 1 piece
2
Pour coconut milk into a deep container and squeeze in the garlic.
- Coconut milk: 130 ml
- Garlic: 1 piece
3
Add grainy mustard.
- Wholegrain Dijon mustard: 1 teaspoon
4
Season with oregano and black pepper.
- Oregano: 0.5 teaspoon
- Ground black pepper: to taste
5
Slice the leek into rings about 5 mm thick. Add it to the sauce and mix well.
- Leek: 40 g
6
Pour the sauce over the fish.
- Coconut milk: 130 ml
7
Send to the oven preheated to 200 degrees for 20 minutes.