Pan-Seared Salmon

Pan-seared salmon gets a flavorful upgrade with a creamy coconut curry sauce, golden raisins and roasted cauliflower. This colorful, satisfying dish brings together savory, sweet and aromatic flavors for an ono meal!

1 head of cauliflower (large florets, cut into ¼” slices)
1 sweet onion (cut into eighths)
8 tbsp. coconut oil (divided)
salt
pepper
4 salmon filets (skin-on)
2 shallots (minced)
1 clove garlic (finely minced)
1 tbsp. lemongrass (finely minced)
2 tsp. curry powder
¼ cup golden raisins (soaked overnight in ¼ cup rice vinegar)
1 tbsp. granulated sugar
14 oz. coconut milk (canned)
1 tbsp. butter (optional)
cilantro
mint

Preheat oven to 400°F. In a large bowl, toss cauliflower and onion with 2 tsp. coconut oil; season with salt and pepper. Roast in a single layer on a parchment-lined baking sheet for 35 to 40 minutes, rotating pan halfway through, until veggies are charred at edges and tender.

Pat salmon dry, season with salt and pepper. In a large nonstick pan over medium-high heat, heat 4 tbsp. coconut oil until lightly smoking. Place filets in pan skin-side down. Gently press the salmon flat. Reduce heat to medium, searing salmon until the skin is golden brown and crisp. Flip filets and remove from heat, allowing fish to continue cooking for 2 to 3 minutes.

Remove salmon to a plate and wipe pan clean. Over medium heat, add 2 tbsp. coconut oil and shallots and sweat 4 to 5 minutes until translucent. Add garlic and lemongrass; sauté 2 minutes. Add curry and stir for 2 minutes until fragrant. Add raisins and soaking vinegar, sugar and coconut milk. Bring to a boil, cooking until reduced by half and the sauce is thickened and glossy.

Pour sauce into a rimmed platter, add vegetables and top with salmon, skin-side up. Garnish with cilantro and mint leaves. Serve immediately with a glass of rosé wine.

Recipe By:

Chef Lee Anne Wong

Prep + Cook Time:

1 hr 15 minutes

Serving Size:

4 servings

As featured in…

Dec. 19, 2018 Coupon Book