Rating: 4 stars
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Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.

Joao Victor Barbosa, Santa Clara California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Joao's Resturaunt

Nutrition Facts

671 calories; calories from fat 48%; protein 37g; fat 36g; saturated fat 17g; carbohydrates 49g; fiber 1.1g; sodium 145mg; cholesterol 113mg.
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