Crispy Skinned Salmon with Tomato Coconut Curry *Organic Ocean Seafood
Makes 2 servings
Another great sauce that goes with salmon, whitefish, prawns or scallops. There is a generous amount of sauce, so if you don’t mind a little less per serving it can serve four. Rice is a natural with this.
In a blender, puree the soup with coconut milk and curry powder until smooth. Transfer to a small pot and bring to a simmer. Season to taste and remove from the heat.
If you don’t have a non-stick pan and have had problems with fish sticking, using cornstarch, potato starch or flour will prevent it from sticking. Spread the cornstarch out on a plate and season the fish with salt and pepper. Roll the fish on all sides in the cornstarch.
Heat the 2 Tbsp (30 mL) oil in a medium frying pan over medium-high heat.
Place the fish skin-side down in the pan. Lower the heat to medium and cook until golden brown and crisp, about 4 minutes. Flip over and cook on the other side for about 4 minutes until the fish just flakes when probed in the center with a thin-bladed knife. Remove from the heat.
Quickly reheat the sauce and serve with the fish.
Note: Instead of pan-frying, you can bake the fish at 350F (175C) for 10-15 minutes.