Simply Recipes 24

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, turmeric salmon and spicy corn with coconut. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are.

Turmeric Salmon and Spicy Corn with Coconut is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Turmeric Salmon and Spicy Corn with Coconut is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have turmeric salmon and spicy corn with coconut using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Turmeric Salmon and Spicy Corn with Coconut:

1. Make ready 4 6-8 oz salmon fillets
2. Take 1 tsp ground turmeric
3. Prepare 6 ears corn
4. Make ready 1 red onion, peeled, halved and cut into half moons
5. Get 1 spicy pepper (I used a green Cowhorn pepper but Jalapeno is fine and easier to find)
6. Make ready 1 can full-fat coconut milk
7. Take 1 1/2 Tbsps chopped cilantro (if you are not a fan of coriander, basil would be excllent as well)
8. Get Salt

The coconut crisp brings texture and heat to this simple. The Best Turmeric Salmon Recipes on Yummly Spicy salmon & coconut curry recipe at waitrose.com. Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt.

Steps to make Turmeric Salmon and Spicy Corn with Coconut:

1. Rinse the unhusked corn quickly and microwave it for 5 minutes. Remove from the microwave and set aside to cool down enough so that you can handle it. As soon as you can, peel away the husk and the silk (which should all come off in one piece after microwaving) and use a knife to remove all of the corn kernels from the cob. As illustrated above, I like a mix of individual kernels and attached segments. Place a quarter of the corn into one each of four soup dishes.
2. Break the cobs into halves or thirds and put them in a microwave safe dish along with the coconut milk, the chopped spicy pepper, and some salt. Microwave on high for 2 minutes. The corn will release cob juices into the coconut milk. Set aside. If using corn kernels, microwave them along with the coconut milk and ignore step 1. Set aside while you cook the salmon.
3. Prepare 4 pieces of parchment paper, each large enough to hold a piece of fish and to crimp tightly around it when folded. Place a piece of fish, skin down, on each piece of parchment paper,. Sprinkle with 1/4 of the turmeric and some salt, top with 1/4 of the onion. Crimp the paper around the fish and fold down the edges to create a sealed package.
4. Microwave on high for about 3:00 to 4:00 minutes. My fish took exactly 3 minutes to be perfectly cooked through and still just slightly translucent in the center. Open the packages carefully to avoid steam and lift the salmon out on a spatula. The skin should stay behind on the paper. If not, let sit for 30 seconds wrapped back up and the skin will peel away easily when you open the package away.
5. Remove the cobs from the coconut milk mixture, pour in any fish juices that accumulate in the parchment packages and stir in half the chopped coriander or basil. Adjust salt if needed. Zap in the microwave for 30 seconds to bring back to hot temperature and then pour a quarter of the hot liquid into each of the soup dishes.
6. Top the corn and coconut stock in each bowl with a piece of salmon, a quarter of the onions and a quarter of the remaining chopped coriander (or basil).

Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro. This recipe adapted from Alison Roman for Spiced Chickpea Stew with Coconut and Turmeric is a delicious spin on 'The Stew' featuring Pacific Foods Using a potato masher or fork, mash remaining chickpeas to release their starchy insides. This helps to thicken the stew. Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean While the Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like. Go all out with dinner tonight and make something special - something tropical like this incredibly delicious Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice!

So that’s going to wrap this up for this exceptional food turmeric salmon and spicy corn with coconut recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!