Approx cost: €5
Approx calories (per serving): ~550
Approx preparation and cooking time: 40 mins
I just love fish. There’s something incredible about a really fresh, pink slab of salmon (something I will no doubt enthuse more over in about a month when I make my Gravlax to celebrate Swedish midsummer). Depending on where you live, and the season, you may find this dish significantly cheaper, or conversely, prohibitively more expensive. While my town just outside Paris isn’t exactly on the coast, the local supermarket has a very decent fish counter with some fabulous looking things there which I’m always itching to try, but can never stand the vast queue of people there.
Poaching the salmon in coconut milk ensures the delicate flavour is infused through the flesh, with a delicious tang from the ginger rubbed on top. Every now and again you’ll encounter a wonderfully spicy piece of chilli which will cut through the fatty flavour of the fish and coconut milk, but which won’t be too bad because the milk will subdue the spiciness. You may want to adjust the cooking time slightly – I, like some people, appreciate salmon most when it’s still deliciously pink in the middle, although this isn’t to everyones’ taste – as such, the instructions in this recipe should yield a result which is tender and flaky, but well-done throughout.
- 4 x 200g Fillets of fresh Salmon, preferably with the skin still on
- 1 x Leek
- ~300ml Coconut Milk
- 3 or 4 small Red Chillies
- 1 x knob of fresh Ginger
- Preheat your oven to around 150 degrees Celsius and then start by trimming the ends from the leek, slicing it to the middle lengthways and running under a tap to clean away any dirt. Chop finely and set aside. Peel the ginger and grate finely and then remove the tops from the chillies and cut down the middle. Remove any seeds and slice as finely as possible.
- Take a baking tray and line with aluminium foil. Arrange some of the leek at the bottom. Rub the ginger carefully into the salmon and then place the salmon on top of the leeks already in the tray. Sprinkle any remaining ginger and the chillies on top and add in the rest of the leek. Pour the coconut milk over the salmon fillets and then fold the edges of the foil over to completely cover the salmon fillets – add more foil if necessary.
- Place into the oven for about 25 minutes. After this time, uncover the fish and continue to cook for a further 10 minutes or so – this will give the leeks a chance to brown off slightly. Serve up when down and enjoy! It goes really well with some simple boiled new potatoes and some steamed vegetables!