Salmon With Coconut Sauce Recipe (Spice Goddess)

• 4 tablespoons coconut oil, divided
• 1 tablespoon finely chopped ginger
• 1 teaspoon fennel seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon brown mustard seeds
• 1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
• 1/4 cup to 1/2 cup chopped tomatoes
• 1 cup coconut milk
• Pinch salt and freshly ground pepper
• 2 (6-ounce) salmon fillets

1. For the sauce:
2. Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger.
3. Saute for 30 seconds and then add the fennel seeds, cardamom seeds, brown mustard seeds, and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. she made a point of only using the "cream" from the top of the can of coconut milk, for a thicker sauce
4. Taste for seasoning and add salt and pepper, if necessary.
5. For the salmon:
6. Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat.
7. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

coconut oil, ginger, fennel seeds, cardamom seeds, brown mustard seeds, ground coriander, tomatoes, coconut milk, salt, salmon

Taken from www.epicurious.com/recipes/member/views/salmon-with-coconut-sauce-recipe-spice-goddess-50101187 (may not work)