Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.
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
How to Make It
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.
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.
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.
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I clipped this recipe when it first appeared in Sunset magazine in 1999 and just got around to making it. It went together very quickly and was an easy recipe to prepare, with a wonderful presentation, but a little bland for my taste. Perhaps my paprika is old and needs to be replaced. Perhaps some fresh ginger and more garlic would help. Served with white rice and steamed broccoli with lemon-garlic butter.
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