Recipe: Perfect Turmeric Salmon and Spicy Corn with Coconut

Turmeric Salmon and Spicy Corn with Coconut. The spicy coconut crisp is the bomb! This dish presented beautifully and was excellent and easy to prepare. I'll use less ginger next time because I found it a I agree that it's better to keep spice simple when cooking salmon.

Sea Crayons - Food Reuse, Turmeric Salmon Oat Cakes, Turmeric Salmon • Warm Veggie Quinoa Salad Steamed Salmon with Nectarine Corn SalsaKitchenAid. nectarines, pepper, vegetable oil Pork Chops with Spicy Turmeric SaucePork. Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple. Turmeric Salmon and Spicy Corn with Coconut very diverse and have ideal taste that unique. Several kinds of Turmeric Salmon and Spicy Corn with Coconut recipes are also adequate convenient to process and dont pick up lengthy. Even though not everyone likes Turmeric Salmon and Spicy Corn with Coconut food, currently some people are got attached and like the sundry Turmeric Salmon and Spicy Corn with Coconut foods on hand. This could be visible of the number of restaurants that provide Turmeric Salmon and Spicy Corn with Coconut as one of the dish. You can cook Turmeric Salmon and Spicy Corn with Coconut using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Turmeric Salmon and Spicy Corn with Coconut

1. You need 4 of 6-8 oz salmon fillets.
2. You need 1 tsp of ground turmeric.
3. It's 6 ears of corn.
4. Prepare 1 of red onion, peeled, halved and cut into half moons.
5. Prepare 1 of spicy pepper (I used a green Cowhorn pepper but Jalapeno is fine and easier to find).
6. Prepare 1 can of full-fat coconut milk.
7. Prepare 1 1/2 Tbsps of chopped cilantro (if you are not a fan of coriander, basil would be excllent as well).
8. It's of Salt.

Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro. We're into the coconut-sesame-Sriracha combination on the salmon and kale. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt.

Turmeric Salmon and Spicy Corn with Coconut instructions

1. Rinse the unhusked corn quickly and microwave it for 5 minutes. Remove from the microwave and set aside to cool down enough so that you can handle it. As soon as you can, peel away the husk and the silk (which should all come off in one piece after microwaving) and use a knife to remove all of the corn kernels from the cob. As illustrated above, I like a mix of individual kernels and attached segments. Place a quarter of the corn into one each of four soup dishes..
2. Break the cobs into halves or thirds and put them in a microwave safe dish along with the coconut milk, the chopped spicy pepper, and some salt. Microwave on high for 2 minutes. The corn will release cob juices into the coconut milk. Set aside. If using corn kernels, microwave them along with the coconut milk and ignore step 1. Set aside while you cook the salmon..
3. Prepare 4 pieces of parchment paper, each large enough to hold a piece of fish and to crimp tightly around it when folded. Place a piece of fish, skin down, on each piece of parchment paper,. Sprinkle with 1/4 of the turmeric and some salt, top with 1/4 of the onion. Crimp the paper around the fish and fold down the edges to create a sealed package..
4. Microwave on high for about 3:00 to 4:00 minutes. My fish took exactly 3 minutes to be perfectly cooked through and still just slightly translucent in the center. Open the packages carefully to avoid steam and lift the salmon out on a spatula. The skin should stay behind on the paper. If not, let sit for 30 seconds wrapped back up and the skin will peel away easily when you open the package away..
5. Remove the cobs from the coconut milk mixture, pour in any fish juices that accumulate in the parchment packages and stir in half the chopped coriander or basil. Adjust salt if needed. Zap in the microwave for 30 seconds to bring back to hot temperature and then pour a quarter of the hot liquid into each of the soup dishes..
6. Top the corn and coconut stock in each bowl with a piece of salmon, a quarter of the onions and a quarter of the remaining chopped coriander (or basil)..

Bring to a boil and stir. Reduce to the lowest possible heat, cover, and. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Remove about a cup of chickpeas and set aside. Corn on the cob braised in a bright and aromatic coconut turmeric sauce, an Galey iyo Qumbo or Somali corn in a bright coconut milk turmeric sauce.

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