West-Indian Salmon
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 2 shallots, minced
- 2 tsp. (10 mL) chopped fresh ginger
- 1/4 cup (60 mL) white wine
- 1 1/2 cup (375 mL) coconut milk
- 2 tsp. (10 mL) honey*
- 3 Tbsp. (45 mL) chopped fresh coriander
- 1 tsp. (5 mL) cornstarch, stirred in cold water*
- Salt and pepper to taste
- 4 fresh salmon portion
- 2 Tbsp. (30 mL) olive oil*
- 1 Tbsp. (15 mL) freshly squeezed lime juice
Preparation
Barbecue
Preheat barbecue to medium.
In a small saucepan, melt butter over medium heat and cook shallot and gingerroot for 1 minute. Add wine and cook for another 45 seconds or until wine has almost completely evaporated. Add coconut milk, honey and coriander and cook for 1 minute
Add cornstarch-water mixture and cook until sauce thickens, about 30-45 seconds. Season to taste. Set aside.
Meanwhile, place the salmon on oiled barbecue grill and cook, brushing frequently with oil-lime mixture, for 6-7 minutes per side or until fish flakes easily with a fork.
In a skillet
Preheat a large skillet to medium-high.
Add oil and place the salmon . Cook, brushing frequently with oil-lime mixture, for 5 minutes per side or until fish flakes easily with a fork.
Suggestion
Serve with coconut milk sauce.Origin: West Indies
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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