Discover this recipe for salmon steak with tomatoes and coconut milk. For a quick and really good meal for two, this original idea breaks away from the usual and mundane way of cooking salmon.
Preparation of the ingredients: Wash and seed the 6 tomatoes, then cut them into pieces, setting aside the ripe tomatoes from the firm ones. Cook for 2 minutes over high heat while stirring. Slice the garlic and onions. Seed the half chili pepper and slice it. Heat 2 tablespoons of oil in a saucepan and sauté the onions and garlic, then add the 4 ripe tomatoes, the chili pepper, and the cilantro.
Cooking the sauce. Add the curry, coconut milk, and lemon juice. Mix and cook for 5 minutes over medium heat. Add the remaining 2 firm tomatoes 2 minutes before the end of cooking. Keep warm.
Cooking the fish Rinse and grill the salmon fillets in 2 tablespoons of oil for 5 minutes in the pan over medium heat, flipping them halfway through cooking.
To finish, coat the hot plates with coconut milk tomato sauce, place the portions on top. Serve with plain basmati rice.
0 servings
2
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