Smoked Salmon in Spicy Coconut Milk Sauce

Seafood Recipes

Smoked Salmon in Spicy Coconut Milk Sauce by Tiny Chili Pepper

Smokey, spicy, aromatic, and easy to make. Inspired by a native dish of an area in East Java, I recently added smoked salmon in spicy coconut milk sauce into my list of favorite menu. The idea is simple: add sauce (and flavors) to an otherwise dry fish. As for the sauce, all it takes: mix coconut milk with garlic, shallots, and chili peppers and bring it to a boil. Then add galangal root  for some lemony aroma. That’s it. (The original recipe involves serving a type of smoked fish that is not available in the States. So I substitute it with smoked salmon.)

Here’s my easy recipe:

We’ll need:

  • 2 fillets of smoked salmon
  • 3 garlic
  • 3 shallots
  • 5 Thai peppers (or other type of chili peppers that you prefer)
  • Salt
  • 7 fl oz of light coconut milk (1/2 can of the regular 14 fl oz—Use the rest of the milk for Braised Collard Greens, next blog post)
  • 1 inch cut of galangal root, smashed (No galangal root? Substitute with zest from one lemon or lime)
  • 1 tablespoon of vegetable/canola oil

Steps:

  • Chop garlic, shallots, and Thai peppers in a food processor
  • Heat up a medium size pan over medium heat and add oil
  • Sweat garlic, shallots, and peppers for about one to two minutes
  • Add coconut milk, salt, and galangal root to the pan. Stir until it starts to bubble.
  • Add the fish fillets and coat with the sauce. Since the fish is already smoked/cooked, I just need to mix it with the sauce. I let it sit in the bubbling sauce for two or three minutes.
  • Discard galangal root
  • Serve with hot jasmine rice and braised collard greens

Thanks for reading and have a great week!

Quinoa Salad with Smoked Salmon, Avocado, and Peppers

Salad

Quinoa salad with smoked salmon, avocado, and peppers by Tiny Chili Pepper

A wholesome salad makes a great power-booster lunch. The other day, I was in the mood for quinoa. So, I combined it with a mix of sliced avocado, smoked salmon, red bell pepper, and cayenne pepper that I dressed in lemon juice, olive oil, dijon mustard, and a little bit of honey. The taste of smoked salmon mixed with creamy avocado, crunchy peppers, and nutty quinoa blended well with the tangy and sweet vinaigrette. What a party in a salad bowl!

Quinoa by Tiny Chili Pepper

Mix the avocado, smoked salmon, and peppers TCP

Here’s my ingredient list:

  • 1 cup of quinoa
  • 2 cups of chicken stock (or water)
  • 1 avocado (sliced)
  • 1 red bell pepper (chopped)
  • 2 slices of smoked salmon (sliced)
  • 1 cayenne pepper (chopped)
  • Lemon juice from 1 lemon
  • 2 tablespoon of extra virgin olive oil
  • 1 1/2  teaspoon of dijon mustard
  • 1 1/2 teaspoon of honey

Steps:

  • I followed the quinoa cooking instruction on its package: bring it to a boil with two cups of chicken stock and lower the heat to let it simmer for 15 minutes in a covered pot
  • In a medium bowl, I whisked lemon juice, olive oil, dijon mustard, and honey together to make the dressing
  • Mixed the avocado, salmon, and peppers with the dressing. Cover and chill in the fridge
  • Let the quinoa cool down for a bit, place in a salad bowl, and topped with the avocado, salmon, and peppers

Serve two

Great for bring-lunch-to-work menu (keep it chilled) or as a meal after an exercise.

Have a great weekend, all!

Peace