Salmon with Coconut Tomato sauce

This recipe started during COVID-19 when we had few shopping options, and I had to use what we had. We had plenty of frozen Salmon, cans of coconut milk, and cans of diced tomatoes, and Michael asked for something different than the salmon dish I make with Bokchoi. After a few trials and errors, this recipe came about. I have not made this in a while since it got packed up when we returned to NYC after COVID-19, and I just uncovered it when looking for another recipe, along with many more I will post over the coming weeks.

Ingredients

Sauce

1 can of coconut milk, unsweetened

1 can of diced tomatoes

2 shallots, minced

4 cloves of garlic, minced

1 tablespoon of unsalted butter

1 tablespoon of Italian Parsley, minced

1 tablespoon of chives, minced

Red pepper flakes to taste

Salt and Pepper to taste

Salmon

4 6-ounce salmon fillets, skin on

2 tablespoons of butter

Salt and Pepper to taste

Italian Parsley as a garnish

Direction

Preheat oven to 400 degrees.

Add butter and shallots in a large saucepan over medium-high heat and saute until soft, about 4 minutes. Add garlic, and saute for thirty more seconds. Add the can of tomatoes, coconut milk, and herbs, season, bring to just about to boiling, reduce heat, and simmer for twenty minutes uncovered.

While the sauce is simmering, place butter in a cast iron skillet, then over low heat to melt, whisk in a few tablespoons of water and place salmon skin side down in the skillet, cover with foil, and place in the oven. Bake for just five minutes; remove from oven, remove foil, and set aside until sauce has done. Place skillet over medium-low heat. Pour sauce over the fish and warm for a few minutes. Plate salmon and spoon sauce over garnish with parsley and serve with a nice crispy baguette to dip up the sauce.