published 13th Oct 2020

Pan seared salmon coconut

The fine art of crispy skin salmon by Chef Eko Zulfikar.

Recipes

Chef Eko Zulfikar

Author

INGREDIENTS

80 gm Salmon Norwegian fillet with skin, cut in 3 pieces
30 gm Young flesh coconut core it length wise
10 gm Salmon Roe
2 gm Mint leaves whole and shredded
Lime juice from one lime
10 ml Corn oil
2 gm Salt
2 gm crushed Black pepper

TOM KHA SAUCE

100 gm Coconut milk powder
20 gm Lemon grass Thai
20 gm Galangal Thai peel and chop fine
2 gm Kaffir lime leaf Thai wash and dry
2 gm Garlic peeled and chop fine
2 gm Onion peeled and chop fine
300 ml Young Coconut water strain well
10 ml Corn oil
2 gm Salt
2 gm White pepper powder

PREPARATION

Season the Salmon on both sides and add corn oil. Get a non-stick pan and heat it to medium heat. Seared the salmon with its skin below. Sear until crispy (approximately 3 minutes), then transfer to the oven and bake at 180 C for 5 minutes, remove, then set aside. For the sauce, heat a pan and add oil, garlic, onion, lemon grass and galangal. Saute till golden and fragrant. Add the coconut water. Stir well and add coconut mix, still well and let it simmer for 3 minutes on a small flame, until it thickens. Season to taste.

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