Wild salmon fillets poached with chilies, green onions and tomatoes
1/2 teaspoon ground turmeric
1 1/2 pounds boneless, skin-on wild salmon fillet
1 cup unsweetened coconut milk
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1 tablespoon Balchao masala (recipe included)
1 teaspoon coarse salt
Optional: 12 to 15 medium-to-large fresh curry
leaves 2 tablespoons canola oil 12 grape
tomatoes, halved lengthwise 2 green onions,
thinly sliced crosswise, including dark
Makes 4 servings.
Sprinkle turmeric over skinless side of salmon fillet and pat it into the firm, meaty, deep red-orange flesh. Cover and refrigerate to allow turmeric to flavor fillet, at least 30 minutes or as long as overnight (since there is no acid, the fish won't break down).
When you are ready to cook, combine coconut milk, masala, salt and curry leaves in small bowl.
Heat oil in large skillet over medium heat. Add salmon, flesh side down and cook until it browns and seals in juices, 2 to 4 minutes. Turn fish over and briefly sear the skin side, 1 to 2 minutes.
Give coconut milk mixture a stir, and then pour it over fish. Lift the fillet to allow the liquid to coat bottom of skillet. Once curry comes to boil, spread tomatoes and green onions over fillet. Continue to poach salmon, uncovered, occasionally tilting the pan and scooping some of the sauce over fish to baste it, until fish barely starts to flake, 5 to 8 minutes.
Lift fish onto serving platter, and spoon sauce over it and serve.
Nutritional information (per servings): Calories 400 (69 percent from fat), protein 20.2 g, carbohydrates 9.9 g, fat 30.6 g (saturated 8.2 g), cholesterol 5.6 mg, sodium 877 mg, fiber 0.5 g.