Salmon Moqueca

recipe
Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.

Yield:

Makes 3 servings

Recipe from

Sunset

Nutritional Information

Calories 671
Caloriesfromfat 48 %
Protein 37 g
Fat 36 g
Satfat 17 g
Carbohydrate 49 g
Fiber 1.1 g
Sodium 145 mg
Cholesterol 113 mg

Ingredients

1 pound salmon fillet with skin
2 teaspoons butter or olive oil
1 clove garlic, chopped
1/4 cup chopped green onions
1/4 cup chopped tomato
1 teaspoon paprika
1/2 cup canned coconut milk
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Salt and pepper

Preparation

1. Rinse salmon; pat dry. In a 10- to 11-inch frying pan over high heat, melt butter. Lay salmon, flesh down, in pan and brown lightly, about 2 minutes. Turn over with a wide spatula and brown skin lightly, about 2 minutes. Lift fish out and set on a plate.

2. To pan add garlic, onions, and tomato. Stir until juices evaporate, about 2 minutes. Add paprika; stir. Add coconut milk; mix well. Set fish, skin down, in sauce. Cover pan and simmer over medium heat until salmon is opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes, stirring sauce around fish occasionally.

3. With spatula, transfer fish to a platter; keep warm. Add sour cream to pan and stir over high heat until sauce is boiling. Stir in 2 tablespoons cilantro and pour sauce over fish. Sprinkle with remaining cilantro. Serve fish and sauce over rice. Season to taste with salt and pepper.

Joao Victor Barbosa, Santa Clara California,

Joao's Resturaunt,

Sunset

July 1999
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