ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Moqueca

Yield Makes 3 servings
Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.

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

Nutrition 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

How to Make It

  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's Resturaunt