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

This Story Originally Appeared On sunset.com


Recipe Summary test

Makes 3 servings


Ingredient Checklist


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.

  • 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.


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.