Salmon Moqueca

Yields Makes 3 servings
AuthorJoao Victor Barbosa, Santa Clara California,
Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 671Calories from Fat 48
% Daily Value *
Total Fat 36g56%
Saturated Fat 17g85%
Cholesterol 113mg38%
Sodium 145mg7%
Total Carbohydrate 49g17%
Dietary Fiber 1.1g5%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Salmon Moqueca
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