Coconut Salmon

AUTHOR NOTE
When my family moved from New York City to upstate New York, I craved the fast, flavorful takeout dinners we left behind. As I was wishing for more lightning fast, tasty meals, Kay Chun’s Coconut Salmon Curry came across my radar, and I’ve been riffing on salmon and coconut ever since. Steam poaching the fish in coconut milk keeps it moist and gives it instant flavor. For a full one-pot meal, toss in about 12 ounces sliced shiitake or snap peas (or as Kay does, add baby spinach) along with the fish.

INGREDIENTS

4 center-cut salmon fillets (about 1½ pounds total), skin discarded and pin bones removed
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons coconut oil or canola oil
1 fresh green chile, such as serrano or jalapeño, thinly sliced
1 (2-inch) piece fresh ginger, peeled and minced
1 (13.5-ounce) can unsweetened full-fat coconut milk
1 teaspoon fish sauce
1 teaspoon ground turmeric
1 to 2 tablespoons fresh lime juice

FOR SERVING

Cooked jasmine rice or other long-grain white rice
2 packed cups fresh basil, cilantro, or mint leaves, or a combination
Lime wedges

DIRECTIONS
Season the salmon with the salt and pepper.

Put the coconut oil, chile, and ginger in the inner pot of the pressure cooker and set to Saute. Cook until fragrant, about 1 minute.

Add the coconut milk, fish sauce, and turmeric. Lay in the seasoned salmon. Lock on the lid and Pressure Cook on high pressure for 1 minute for medium-rare or 2 minutes for well done. Release the pressure manually, open the lid, and stir in the lime juice.

Serve the fish with the broth over jasmine rice. Garnish with the herbs and serve with lime wedges for squeezing over the top.

COOK'S NOTE
Spicy Coconut Salmon: For a spicy kick, add 1 to 2 teaspoons Sriracha to the inner pot along with the coconut milk.

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