Coconut Milk Poached Spice Smoked Salmon with Sauteed Peas

Name: Coconut Milk Poached Spice Smoked Salmon with Sauteed Peas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon dried rose petals; 1 teaspoon fresh rosemary needles; 1 teaspoon fresh thyme leaves; 10 green cardamom pods; 5 star anise pods; 4 hickory or cherry woodchips; 2 cinnamon sticks, broken into small pieces; 1 1/2 tablespoons brown mustard seeds; 1 tablespoon coriander seeds; Two 14-ounce cans coconut milk; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Four 6- to 7-ounce salmon fillets; 2 tablespoons olive oil; 2 cups peas, fresh or defrosted frozen; 1/2 cup toasted unsweetened coconut flakes

Recipe courtesy of Bal Arneson

Show: Spice of Life with Bal Arneson

Episode: Fishing

Coconut Milk Poached Spice Smoked Salmon with Sauteed Peas

1 Review

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1005

Total Fat

83

Saturated Fat

50

Carbohydrates

26

Dietary Fiber

8

Sugar

6

Protein

48

Cholesterol

101

Sodium

1146

Total: 30 min
Active: 30 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1005

Total Fat

83

Saturated Fat

50

Carbohydrates

26

Dietary Fiber

8

Sugar

6

Protein

48

Cholesterol

101

Sodium

1146

Total: 30 min
Active: 30 min

Ingredients

1 tablespoon dried rose petals

1 teaspoon fresh rosemary needles

1 teaspoon fresh thyme leaves

10 green cardamom pods

5 star anise pods

4 hickory or cherry woodchips

2 cinnamon sticks, broken into small pieces

1 1/2 tablespoons brown mustard seeds

1 tablespoon coriander seeds

Two 14-ounce cans coconut milk

Kosher salt and freshly ground pepper

Four 6- to 7-ounce salmon fillets

2 tablespoons olive oil

2 cups peas, fresh or defrosted frozen

1/2 cup toasted unsweetened coconut flakes

Directions

Special equipment:

Blowtorch

On a large round platter, place a metal 1/2 cup measuring cup or small metal cup in the center of the platter. Make sure you have a large bowl, big enough to fit over the platter like a dome.
In a small bowl combine the rose petals, rosemary, thyme, cardamom, star anise, woodchips and cinnamon. Mix together so everything is evenly distributed. Transfer the spice mixture to the metal measuring cup on the platter.
In a medium high-side skillet add the mustard seeds, coriander seeds, coconut milk and some salt and pepper. Bring to a light simmer over low heat. Place the salmon fillets in the coconut milk, cover and poach for 3 to 4 minutes. Once done, turn off the heat.
While the salmon is cooking, heat the oil in a medium skillet over medium heat. Add the peas, season with salt and pepper, and saute for 2 minutes. Add about 1 cup of the coconut poaching liquid to the peas. Turn the heat to low and cook until thickened, 3 to 5 minutes.
Spoon the peas onto the platter around the metal measuring cup. Place the salmon fillets on top of the peas around the plate. Top each fillet with some toasted coconut flakes. Using a blowtorch, light the spices and wood chips in the cup. Once flaming, blow out flame and quickly cover the platter with the large bowl to capture the smoke. Let sit to allow the smoke to build up, 1 minute. Present the platter to your guests. Remove the bowl to allow the smoke to escape and then serve the peas and salmon.