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Wild Salmon Poached in Balchao Coconut Milk
A side of wild salmon rubbed with turmeric, seared, then poached and basted in coconut milk spiked with balchao masala and curry leaves, finished with grape tomatoes and scallions.
- YieldServes 4
- Hands-on20 min
- Total51 min
- Difficulty
Ingredients
- ½ tspground turmeric
- 680 gboneless skin-on wild salmon fillet (such as Alaskan or Copper River)
- 240 mlunsweetened coconut milk
- 1 tbspbalchao masala (Goan chile-vinegar paste)
- 1 tspcoarse kosher or sea salt
- 14 leavesfresh curry leaves
- 2 tbspcanola oil
- 12grape tomatoes (or 1 medium tomato, cut into 2.5 cm pieces), halved
- 2scallions, thinly sliced
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