King of the cupboard

While the lion is the king of the jungle, and Prince Charles will someday be the King of England, coconut milk reigns supreme as the king of my cupboard. I know I have posted in the past about my love of coconut milk. I have slowly begun to discover the depth of that love. In particular, how much I love utilizing it for quick, easy seafood dishes. Used as a sauce base you can make so many flavorful meals. Want something thick and creamy? Regular coconut milk. Want the flavor, but a little less rich? Lite coconut milk. The flavor is not overwhelmingly strong and blends beautifully with spices from the far east. You can create luxurious meals with very few ingredients.

Tonight I needed to cook up some salmon that was sitting in my fridge. I hate to see a good piece of salmon go to waste. We had reached the moment of cook it or get rid of it. What to make? I have never poached salmon before. I'm not entirely sure tonight's meal would qualify as such, but that is where my idea came from. Take the salmon (two "portions"), a can of coconut milk, can of tomatoes, onion and spice. Simmer. You are done. So easy! The most time consuming part was slicing the onion.

Coconut Poached Salmon

2-3 salmon portions

olive oil

1 large onion, sliced

1-2 T Asian spice blend (I used the Silk Road blend from The Spice House)

1 can lite coconut milk

1 can diced tomatoes (drained)

In a large saute pan, saute the sliced onions in enough olive oil to coat the pan. When the onions begin to become transparent add the spice blend, toasting the spices (approx. 1-3 minutes). Pour in the coconut milk and tomatoes, mixing thoroughly. Bring sauce to a simmer. Place the salmon portions in the sauce, submerging completely. Cover the pan and simmer until salmon is cooked through. Serve over rice or rice noodles.

Sadly (for you), it was so yummy that I forgot to take a photo before devouring it all. Try flaking the salmon once it is cooked. You can get a wonderful mouthful of salmon, sauce, and veggies every time. I will definitely be repeating this recipe. Next time, red bell peppers!