Pan-Seared Salmon with Turmeric-Coconut Sauce Recipe
Photo: Emily Kate Roemer
Serves 4
Ingredients
1/2 pound carrots, peeled and cut into 2-inch long, 1/3-inch wide sticks
1/2 pound Broccolini, stems trimmed
2 1/2 Tbsp. vegetable oil, divided
1 small sweet onion, thinly sliced
1 tsp. minced fresh ginger
3/4 tsp. ground turmeric
1 1/2 cups unsweetened coconut milk
1/2 tsp. Dijon mustard
1/2 tsp. sriracha
1 Tbsp. rice vinegar
Pinch of sugar
1 1/2 tsp. kosher salt, divided
1 tsp. ground black pepper
4 (6-ounce) skinless salmon fillets
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts
Directions
Active time: 25 minutes
Total time: 50 minutes
In a medium skillet, boil water and simmer carrots over medium heat until tender, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Cook Broccolini in boiling water until just tender, about 4 minutes. Drain skillet and add Broccolini to bowl.
In the same skillet, heat 1 1/2 Tbsp. oil. Add onion, cover and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add ginger and turmeric and cook over medium heat, stirring, until fragrant, about 2 minutes. Add coconut milk and simmer, stirring a few times, until slightly thickened, about 8 minutes. Stir in mustard, sriracha, vinegar and sugar and season with 1/2 tsp. salt. Add carrots and Broccolini and keep warm over low heat.
In a large skillet, heat remaining 1 Tbsp. oil. Season salmon with remaining 1 tsp. salt and pepper and cook over medium-high heat until browned on bottom, about 3 minutes. Turn and cook over medium heat until just done and still dark pink in center, about 3 minutes.
Divide sauce and vegetables among 4 plates. Place a fillet on each plate, top with cilantro and peanuts and serve.
Try This
For a milder, slightly sweeter nuttiness, swap the peanuts in this recipe for chopped cashews.
Ingredients
Directions
Active time: 25 minutes
Total time: 50 minutes
In a medium skillet, boil water and simmer carrots over medium heat until tender, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Cook Broccolini in boiling water until just tender, about 4 minutes. Drain skillet and add Broccolini to bowl.
In the same skillet, heat 1 1/2 Tbsp. oil. Add onion, cover and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add ginger and turmeric and cook over medium heat, stirring, until fragrant, about 2 minutes. Add coconut milk and simmer, stirring a few times, until slightly thickened, about 8 minutes. Stir in mustard, sriracha, vinegar and sugar and season with 1/2 tsp. salt. Add carrots and Broccolini and keep warm over low heat.
In a large skillet, heat remaining 1 Tbsp. oil. Season salmon with remaining 1 tsp. salt and pepper and cook over medium-high heat until browned on bottom, about 3 minutes. Turn and cook over medium heat until just done and still dark pink in center, about 3 minutes.
Divide sauce and vegetables among 4 plates. Place a fillet on each plate, top with cilantro and peanuts and serve.
Try This
For a milder, slightly sweeter nuttiness, swap the peanuts in this recipe for chopped cashews.
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