Salmon with Coconut Lime Cilantro Sauce
Mustard seeds add flavor and crunch to this sauce, inspired by Samin Nosrat's Indian chutney in her new book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster, $35). We love it on salmon, with spiced coconut rice (basmati rice mixed with toasted mustard seeds and unsweetened shredded coconut).
Wine pairing: La Follette 2014 Chardonnay (North Coast; $22).
How to Make It
Step 1
1
Heat a grill to medium-high (about 450°). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.
Step 2
2
Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.
Step 3
3
In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeño, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.
Step 4
4
Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.
5
*Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.
Ingredients
2 tablespoons virgin coconut oil* or canola oil, divided
1 tablespoon brown mustard seeds
1 teaspoon cumin seeds
4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
1/2 cup sliced green onions
1 medium jalapeño, chopped
3 garlic cloves
1 cup coconut milk
3 tablespoons lime juice
Directions
Step 1
1
Heat a grill to medium-high (about 450°). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.
Step 2
2
Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.
Step 3
3
In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeño, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.
Step 4
4
Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.
5
*Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.
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