Seared salmon on coconut spinach from Off the Shelf: Cooking from the Pantry (page 116) by Donna Hay

  • salmon fillets
  • soy sauce
  • English spinach
  • fresh ginger
  • sesame oil
  • red chillies
  • Asian chilli paste
  • coconut cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on December 22, 2014

    Stunning flavor, a bit spicy, and fish cooked to delicate perfection. The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare. The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon. If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.

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