Island Herb Coconut Pan-Seared Salmon
Whether it's for lunch or dinner, salmon works well for any time of the day or almost any occasion. It's also very versatile in regards to how one can prepare it. I typically bake my salmon, marinated and wrapped in foil for 36 minutes at 350F. That is a fail-safe way to get some juicy, flavourful fish. But what if you want it lightly seared? A thin coat of crispy crust fried in butter or olive oil? That's where this recipe comes in!
You cook the salmon in a nonstick pan, add some vegetables, and finish off in coconut milk and a sauce to add your desired flavour profile. In this case, I wanted a Caribbean flare. Or, more specifically, a herb blend with vinegar, onions, garlic, ginger from one of my favorite kitchen product lines Camella's Kitchen, a Trinidadian women-owned business that makes authentic sauces and blends with flavours from the islands. The Island Herb Blend makes for quite the melody with some help from the fish sauce, soy sauce, and Worcester to bring everything together. If still available, you can get the blend as part of the summer grilling kit; that includes the Spicy Mango Chutney, Trini Roasted Garlic, Hot Pepper Sauce, and Pineapple Chow Pepper sauces. I used two sauces to make this Pineapple Chow Black Seabass with Salsa and Goat Chorizo Samosas with Tomato Mango Chutney. Or, try the fall kit, which includes the Island Herb Blend plus some autumn flavours like pumpkin and apple spice, which I've also used to make this Spicy Pumpkin Mushroom Skillet Pot Pie and Spicy Apple Muffins with a Cider Glaze.
In a short space of time, you'll get some delicious flavours that can be absorbed with some rice/grain or enjoyed as is.
Ingredients
2 salmon filets with skin
1/2 cup cononut milk
1 tablespoon fish sauce
1 cup cherry tomatoes
1 teaspoon fresh ginger, grated
1 tablespoon Worchester sauce (optional)
2 tablespoons soy sauce
1/2 large red bell pepper
1/2 yellow onion
1/4 cup spring onion + extra tips for garnish
2 tablespoons butter
2 tablespoons seafood seasoning
1 tablespoon garlic powder
1 tablespoon salt and pepper (steak seasoning)
1 tablespoon dried basil
2 tablespoons fresh cilantro
2 tablespoons Island Herd Blend from Camella’s Kitchen
1 cup bok choy
3/4 cup brown mushrooms
Dried or fresh parsley
Lemon wedges
Add butter to a nonstick pan on medium-high heat and sear the salmon fillets skin side first for 4-5 minutes on each side. For thicker fillets, flip the fish on its sides and sear for about 2 minutes per side. Season the fish with one tablespoon seafood seasoning, salt and pepper, and garlic before flipping over.
While the fish cooks, remove the stems from the bok choy, roll, and chop the leaves into shreds. Chop the green onion, setting aside some tips for garnish.
Remove the fish and set it aside. Add the onion and pepper and sweat for about 2 minutes. Add one tablespoon seafood seasoning, basil, ginger, mushrooms, green onion, tomatoes, and cook for an additional 2 minutes.
Chop the cilantro and add to the pan and cook for another minute, mix well.
Nestle in the salmon, add the bok choy and coconut milk, mix everything around the fish, add the Island Herb Blend, soy sauce, and fish sauce, and make sure all the pan's contents are well combined.
Reduce heat and simmer for 15 minutes, stirring at regular intervals to ensure the sauce doesn't stick to the pan and cooks evenly. You can also check the temperature of the fish (salmon should be 145F to be safe to eat in the thickest part and firm when done).
Season to taste with extra salt, pepper and Worchester sauce if more umami is needed and cook for the appropriate additional time.
Garnish with green onion tips, parsley and lemon. Serve hot with rice or grain of choice.
Coconut Salmon Chowder
Chowder is a considerable part of New England cuisine. Along the Northeast coast and beyond, from Maine (where I was inspired to make this recipe) to Rhode Island, which makes sense; of course, it's an affordable way to get filled up, and you can customize the soupy stew to be whatever you want it to be. But, most simply, a combination of vegetables and protein in a rich, creamy broth or milk-based mixture thickened with crackers and potatoes. If you are already a chowder fan, I have another version you can check out here with sweet potato and corn.
I used salmon, which is plentiful in our household, to make fish chowder for this version. When I visit Maine, clam chowder was the most prominent, but you can use almost any fish or ocean dweller for traditional seafood chowder.
Even with a creamy broth, there is a danger of chowder falling flat. So how do you prevent it?
Taste, taste, taste.
Make sure you add seasoning and taste constantly. Salt, pepper, fresh and dried herbs, whatever compliments your set of ingredients. In this case, salt and pepper and perhaps a little bit more Old bay should do.
Season the star of the show.
Whatever ingredients you want to highlight in your chowder, make sure it's seasoned! This step can make all the difference. In this case, it's the salmon which I pan-seared and seasoned it with salt, pepper, Old Bay, olive oil, and soy sauce. Even if you use canned salmon, taste and adjust before adding to the chowder.
It pays to use rich stock or broth.
Most importantly, use a good quality broth or stock! This will be a game-changer for your chowder. If possible, use a homemade helping. Consider adding some parmesan cheese when adding the cream or bacon with the carrots and celery for even more flavour. You could also use bouillon cubes as an alternative.
Enjoy this recipe as a starter or side, with some additional crackers or fresh, toasted bread.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups pan-seared/cooked salmon
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon Old Bay seasoning
1 cup chopped carrots
3 garlic, minced
1 cup chopped celery
1 cup chopped onion
1 QT seafood stock or broth
1/2 cup coconut cream
1/2 cup coconut milk
1 cup sweet corn kernels
1/4 cup + 2 tablespoons fresh dill
2 tablespoons cornstarch
4-5 crackers, roughly crushed
1 Russet potato, peeled and diced
Instructions
Prepare your salmon if you don’t have it set aside already.
In a large pot, melt the butter with olive oil. Saute the garlic until fragrant, for about 2 minutes. Bloom the seasoning for about 1 minute, stirring.
Add the onions and cook until transcalent, for about 3 minutes.
Add the carrots, celery, and dill, sweat out for about 4-5 minutes until the vegetables begin to soften. Add extra oil if necessary.
Mix in the diced potato and flour, cook for about 2 minutes. Pour in the stock or broth, coconut cream, and coconut milk. Bring to a boil, then simmer for 20 minutes. Make sure the potatoes are soft to the bite (but not falling apart).
Stir in the salmon, corn, and crackers, heat for about 1-2 minutes before serving hot with crackers or bread. You can add a dollop or splash of cream and fresh dill to garnish.
Roasted Veggie Sheet Pan with Pan Seared Salmon
This recipe is part of a two-part 3-course meal menu. Start off with this Avocado and Strawberry Salad.
It doesn't get any more classic for dinner than a sheet pan with roasted vegetables, served with protein. You can choose to bake your salmon, but I wanted mine pan-seared with butter sauce!
Vegetable sheet pans are great during the week or whenever you are in a hurry but want something quick and delicious. You can also customize them and throw in a combination of anything you like.
If you are looking to pair your veggies with a protein, nothing beats a juicy fish fillet, in my opinion.
As for the vegetable selection, I used a number of my favourites, but of course, included red for a romantic valentine's flare given the timing in this case. Either way, you are getting a healthy selection of vitamins, antioxidants, and protein. If you are worried you won't get filled up, trust me, you will! The best part of it is you won't feel bad about an indulgent dessert.
Ingredients
2 salmon fillets with skin on (if you want to make it 4, double up the recipe accordingly)
4 tablespoons butter plus extra for butter sauce
Fresh thyme sprigs
2 tablespoons fresh garlic, minced
1/2 teaspoon salt
1 tablespoon old bay seasoning
1 teaspoon fish spice
1 tablespoon black pepper
2-3 tablespoons olive oil
Vegetable sheet pan:
1/4 cup olive oil
1/2 head cauliflower, chopped
1 fennel bulb, sliced thinly lengthwise
1 bunch tomatoes on a vine
2-4 red potatoes, quartered
1/2 red onion, sliced thinly
4-6 red chilli peppers
2 red bell peppers, decored and sliced
2 tablespoon sherry
2 tablespoon Worchester sauce,
1 tablespoon coriander
1 teaspoon paprika
1 teaspoon fenugreek powder
1 tablespoon garlic powder
1 teaspoon cumin
Instructions
Get your vegetables cooking. Be sure to inspect and wash them, then remove excess water - you can use a salad spinner or a regular colander, then blot with some paper towels.
In a large bowel, add the prepare vegetables.
In a small bowl, combine the olive oil, sherry, Worchester sauce, garlic, salt, black pepper, coriander, paprika, fenugreek powder, and cumin. Whisk until evenly mixed, then pour over the vegetables. Toss and stir gently with a wooden spoon to evenly coat the veggies, then set aside for 10 minutes.
On a large baking pan lined with parchment and sprayed with cooking oil, layout your vegetables - colour coordinate to make it visually appealing! Bake in the oven at 350F for 30 minutes, checking periodically to turn over veggies to make sure they cook evenly on both sides and to the appropriate doneness - try not to overcook.
While your vegetable sheet pan is in the oven, cook your salmon. (If you decide to bake your salmon, you can out the fillets in the oven with the veggies).
Blot with paper towels to dry the surface to remove excess moisture - this will help you get a nice crispy sear. Season the fish with salt, pepper, garlic powder, fish spice, and old bay seasoning.
In a non-stick pan, add the oil and heat on medium heat. Place the salmon skin down, cooking 5-6 minutes. Add the thyme, but garlic, then turn over the fillets.
Cooking for 2 minutes, then get to spoon and baste with butter sauce to finish cooking it for another 3 minutes. Remove from heat when cooked to your preferred doneness - at least 145F or flaky when you open along the grain with a fork - be sure to check the thickest part of the fillets.
Add a little more butter to the pan once the fish is removed to make more sauce, pour over the fish when ready to eat.
Serve hot with the vegetables and the remaining butter sauce.
Herring and Salmon Toast with Pineapple Salsa
There's nothing like a crispy slice of toast with smoked or tinned fish on top. It's an elegant appetizer you can also serve as a light snack. My go-to has often been the Mediterranean-style Tapa de Sardinas (Spanish sardines), but herrings work just as well. They aren't as rich in calcium, but just as delicious and almost identical! I add salmon to the dish in the form of spread to mimic salmon cream cheese. You can get it store-bought but why not make your own version?
I used MSC-certificated products, sustainably caught fish as I did with my Cornmeal Tuna Cakes. As I've mentioned before, you can identify their products by a (clearly visible) little blue label!
Tinned fish is underrated but it's so versatile.
Pineapple always adds freshness to whatever you serve it with. It also adds a little bit of acidity which, in this case, helps cut through the oil from the fish. You also end up with a very colourful plate!
Ingredients
2 tablespoons sour cream
1 teaspoon garlic, minced
1/2 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 teaspoon dill
1 1/2 tablespoons Wild-caught pink salmon, boneless and skinless (Chicken of the Sea)
1/4 teaspoon chili flakes
2 slices whole grain bread
1 teaspoon clam juice
4 Kipper snack herring fillets (Crown Prince)
1/2 teaspoon olive oil
Salsa:
1 tablespoon tomato, finely chopped
2 tablespoons pineapple, finely chopped
1 teaspoon scotch bonnet hot sauce
1 tablespoon sweet corn
1/2 teaspoon parsley
1/2 teaspoon black pepper
Pinch of salt
Instructions
In a small bowl, mix the sour cream, garlic, mustard, dill, salt, chili flakes, pepper, olive oil, salmon, and clam juice until well combined.
In another bowl, mix the corn, salt, pineapple,tomato, parsely, pepper, and hot sauce.
Lightly toast your bread.
Spread the salmon cream over your toasts, top with the herring, followed by the pineapple salsa.
Serve at room temperature as or with a simple garden salad!
Salmon Wellington
Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!
Ingredients
1 tablespoon butter
1 teaspoon garlic
1 teaspoon pesto
2 tablespoons cream cheese
3 teaspoons parmesan cheese, finely grated
2 handfuls of spinach or mixed greens (remove long stems)
1 large salmon fillet, skin removed
Puff pastry sheet or 1 pie crust
1 egg yolk and 1 teaspoon water
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dill
1 teaspoon old bay
Instructions
Step 1
Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).
Step 2
Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.
Step 3
Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.
Step 4
Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!
Step 5
Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.
Serves 2.
Salmon Egg Skillet
Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free!
Salmon Egg Skillet
Ingredients
- 2 handfuls spinach
- 4 oz. salmon chopped
- 2-3 eggs
- 1/4 cup mushrooms
- 1/2 cup onion
- 1 tsp. garlic
- 1/4 cup almond or coconut milk
Instructions
- 1. Sauté the onion and garlic.
- 2. Wilt the spinach. Add the mushrooms and almond milk.
- 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
- 4. Put in the oven at 350 F for 15 minutes. Enjoy!