Salmon Moqueca

• 1 pound salmon fillet with skin
• 2 teaspoons butter or olive oil
• 1 clove garlic, chopped
• 1/4 cup chopped green onions
• 1/4 cup chopped tomato
• 1 teaspoon paprika
• 1/2 cup canned coconut milk
• 1/2 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 3 cups hot cooked rice
• Salt and pepper

1. Rinse salmon; pat dry. In a 10- to 11-inch frying pan over high heat, melt butter. Lay salmon, flesh down, in pan and brown lightly, about 2 minutes. Turn over with a wide spatula and brown skin lightly, about 2 minutes. Lift fish out and set on a plate.
2. To pan add garlic, onions, and tomato. Stir until juices evaporate, about 2 minutes. Add paprika; stir. Add coconut milk; mix well. Set fish, skin down, in sauce. Cover pan and simmer over medium heat until salmon is opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes, stirring sauce around fish occasionally.
3. With spatula, transfer fish to a platter; keep warm. Add sour cream to pan and stir over high heat until sauce is boiling. Stir in 2 tablespoons cilantro and pour sauce over fish. Sprinkle with remaining cilantro. Serve fish and sauce over rice. Season to taste with salt and pepper.

skin, butter, clove garlic, green onions, tomato, paprika, coconut milk, sour cream, fresh cilantro, rice, salt

Taken from www.myrecipes.com/recipe/salmon-moqueca (may not work)