Ria's Steamed Salmon in Tomato-Coconut Sauce
Serves 4-6
Serves 4-6
4 salmon steaks (about 2 pounds)
4 tablespoons extra virgin olive oil
1 large onion, sliced
6 cloves garlic
4 plum tomatoes (about 1 lb)
½ red sweet pepper
½ yellow or orange sweet pepper
8 small, young ochroes, tops sliced off
2 pimientos peppers, chopped, (optional if difficult to find)
2 scallions, chopped
6 thyme sprigs
2 cups fresh coconut milk (or ½ can if thick, 1 can if thin)
Habanero, Scotch bonnet, or other hot pepper, to taste, seeded and sliced (optional but highly recommended, helps balance the flavors)
Habanero, Scotch bonnet, or other hot pepper, to taste, seeded and sliced (optional but highly recommended, helps balance the flavors)
Juice of 1 lemon for washing fish
Approx. 3 teaspoons Himalayan salt (you probably need less if using table salt)
Freshly Ground Black Pepper
1. Prepare Fish: Wash fish briefly with water and juice of a lemon. Drain.
Season with 1 teaspoon salt and black pepper.
2. Prep Work: Wash vegetables, remove seeds from sweet peppers, slice tomatoes and pimientos, grate garlic, remove tops from ochroes, peel and slice onion.......Update your status on Facebook advising everyone that you are making steamed salmon in a tomato-coconut sauce and corn dumplings(from cookingwithria.com)....you know, the usual.....
3. Cook onion and garlic: In a large saucepan, heat oil over medium heat.
Add onion and saute for 1-2 minutes.
Add garlic, sauté for another minute.
4: Add ingredients: Add tomatoes, sweet peppers, green seasoning, cook 2-3 minutes, stirring continuously.
5. Add coconut milk: Add coconut milk, ochroes, pimientos, scallions, thyme sprigs and bring to a boil. Reduce heat to low and simmer for 3 minutes. Add salt (keep in mind that the fish also has salt) and freshly ground black pepper.
6. Add fish: Place fish in coconut sauce and, cover and cook for 7-10 minutes, spooning sauce over fish occasionally (do not flip fish), until fish changes color and flakes easily.
The salmon will spring forth its delicious juices.....
Be gentle when removing from pot...Do not serve with thyme sprigs..
Enjoy!!!!
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Here is the recipe for the dumplings I made. I don't use baking powder because I like my dumplings stiff and chewy, with a nice bite to it.......I wanted to create a separate post for this, but you may be waiting forever for it...so here it is.....If I ever decide to move it from here, I will be sure to provide a link to the new location...
(Please forgive the missing pieces...I couldn't resist!
Btw..My Hubbie helped with the shaping..
p.s. make it any shape you are comfortable with....)
Cornmeal and Flour Dumplings
Serves 4-6
Serves 4-6
2 cups unbleached all purpose flour
1 cup fine corn meal (Non GMO if you can find it!)
2 teaspoons salt
2 tablespoons raw brown sugar
About 1 cup water
For boiling dumplings:
About 8 cups water (optional--replace 2 cups of water with 2 cups of fresh coconut milk or 1/2 can)
1 tablespoon green seasoning (optional)
Salt
Salt
In a large bowl combine, cornmeal, flour, salt and sugar.
Gradually add water to make a soft dough.
Gradually add water to make a soft dough.
In a large saucepan, bring 8 cups of water to boil(maybe a little less if it is a narrow saucepan). Add salt.
Pinch of pieces of dough and shape like the pic above, rolling between the palms of your hands making the middle thicker than the ends, and then flattening.
(Use a dusting of flour, if required, to keep it from sticking to your hands)
(Use a dusting of flour, if required, to keep it from sticking to your hands)
Drop gently into boiling water and boil for 10 minutes.
Serve with stewed or curried chicken or fish.
Until next time,
With love...for fish..and beautiful, delicious food...
Ria
Serve with stewed or curried chicken or fish.
Until next time,
With love...for fish..and beautiful, delicious food...
Ria
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