Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

For the sauce:

Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.

For the salmon:

Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Salmon with Sweet and Spicy Rub

Recipe courtesy of Ellie Krieger

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy of Giada De Laurentiis

Salmon

Recipe courtesy of John Malik

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.