Tangy Coconut Salmon

From Tangy Coconut Salmon

I turned on Pandora to my M.I.A. station, and I have refined it to where there are a lot of bollywood and Indian style songs.... Sadly though, some of them I could not find on Playlist.com to add here. I was in kind of a curry/tropical mood when I started dancing!


Things you will need:

3 cups Calrose rice (or sticky rice, I imagine jasmine will work too)
2 Salmon fillets
Enough{frozen/fresh} green beans for whom ever you're feeding ( my measurement is half a colander) Please don't used canned, unless you really insist.

For the Fish:
approx 1/2 cup finely chopped almonds (mine was nearly powder)
1 tsp. Coriander
1 tsp. Mustard seed
1/2 tsp. Chili powder (or to taste, we like things spicy here)
1/2 tsp. Sea Salt (to taste again)
2 tsp Ginger (mine was already in paste form)
1/2 can coconut milk
2 Serrano chilies (more or less, again to taste, and you may omit seeds for less heat)
2 dinner rolls, bread slices or the equivalent mass of whatever bread you have is fine, stale or fresh
Juice of one small orange

For the Beans:
the other 1/2 can of coconut milk
1/2 cup Mayo
1 Serrano Chili
2-3 cloves Garlic
sprinkles of chopped almonds

Press Play, set the oven to 350 and lets go!

• Roughly 30-40 minutes total prep & cook

• I feed me, two full grown men, and twin daughters that eat more than I do

First, get your rice washed and in the cooker- It can always stay warm in the cooker if it finishes before you do.

Crush your Coriander and Mustard seed if it isn't already

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In a bowl, squeeze the juice of the orange and add the ginger, salt, chili powder and crushed coriander/mustard seed. Mix it up a little, then add the chopped Serranos and first half can of coconut milk

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If your bread is not already stale, then slice it up so you can easily crumble it

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Lay your fish out on your desired baking pan, pour milk concoction over it. Save that bowl and don't wash out the leavins! Sprinkle the almonds and finally the bread over the top of the fish, pop that sucker into the oven. Depending on the thickness of your fillets, it should only be about 20 min. bake time.

From Tangy Coconut Salmon

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Now let's start the beans. If you're using frozen, put them in a colander and run cold water over them to thaw. If they are raw, go ahead and start getting them steamed in a pot.

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In the same bowl from the first milk sauce add the second half of the coconut milk. Get the garlic cloves smashed and chopped neatly adding that along with another serrano, and some almonds to the milk. Add the 1/2 cup mayo and wisk wisk wisk

If your beans aren't already cooking, get them into a pot and add the new sauce. I like my veggies still crunchy yet gently cooked. Stirring occasionally with a nice medium temp, should just barely boil the sauce, and bring your greens to done-ness

From Tangy Coconut Salmon

From Tangy Coconut Salmon

If your fish isn't looking crispy and brown on top, turn that heat up a little to get the bread toasted. I couldn't even get a picture of the finished fish before it was halfway gone!

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There you have it!
Layer your rice first, then the beans w/ sauce and add the fish last.
You can add a little more sauce from the beans on top of the fish if it suits you!
Yum!

From Tangy Coconut Salmon