Island Herb Coconut Pan-Seared Salmon

Whether it's for lunch or dinner, salmon works well for any time of the day or almost any occasion. It's also very versatile in regards to how one can prepare it. I typically bake my salmon, marinated and wrapped in foil for 36 minutes at 350F. That is a fail-safe way to get some juicy, flavourful fish.  But what if you want it lightly seared? A thin coat of crispy crust fried in butter or olive oil? That's where this recipe comes in!

You cook the salmon in a nonstick pan, add some vegetables, and finish off in coconut milk and a sauce to add your desired flavour profile. In this case, I wanted a Caribbean flare. Or, more specifically, a herb blend with vinegar, onions, garlic, ginger from one of my favorite kitchen product lines Camella's Kitchen, a Trinidadian women-owned business that makes authentic sauces and blends with flavours from the islands. The Island Herb Blend makes for quite the melody with some help from the fish sauce, soy sauce, and Worcester to bring everything together. If still available, you can get the blend as part of the summer grilling kit; that includes the Spicy Mango Chutney, Trini Roasted Garlic, Hot Pepper Sauce, and Pineapple Chow Pepper sauces. I used two sauces to make this Pineapple Chow Black Seabass with Salsa and Goat Chorizo Samosas with Tomato Mango Chutney. Or, try the fall kit, which includes the Island Herb Blend plus some autumn flavours like pumpkin and apple spice, which I've also used to make this Spicy Pumpkin Mushroom Skillet Pot Pie and Spicy Apple Muffins with a Cider Glaze. 

 In a short space of time, you'll get some delicious flavours that can be absorbed with some rice/grain or enjoyed as is.

Ingredients

2 salmon filets with skin

1/2 cup cononut milk

1 tablespoon fish sauce

1 cup cherry tomatoes

1 teaspoon fresh ginger, grated

1 tablespoon Worchester sauce (optional)

2 tablespoons soy sauce

1/2 large red bell pepper

1/2 yellow onion

1/4 cup spring onion + extra tips for garnish

2 tablespoons butter

2 tablespoons seafood seasoning

1 tablespoon garlic powder

1 tablespoon salt and pepper (steak seasoning)

1 tablespoon dried basil

2 tablespoons fresh cilantro

2 tablespoons Island Herd Blend from Camella’s Kitchen

1 cup bok choy

3/4 cup brown mushrooms

Dried or fresh parsley

Lemon wedges

Add butter to a nonstick pan on medium-high heat and sear the salmon fillets skin side first for 4-5 minutes on each side. For thicker fillets, flip the fish on its sides and sear for about 2 minutes per side. Season the fish with one tablespoon seafood seasoning, salt and pepper, and garlic before flipping over.

While the fish cooks, remove the stems from the bok choy, roll, and chop the leaves into shreds. Chop the green onion, setting aside some tips for garnish.

Remove the fish and set it aside. Add the onion and pepper and sweat for about 2 minutes. Add one tablespoon seafood seasoning, basil, ginger, mushrooms, green onion, tomatoes, and cook for an additional 2 minutes.

Chop the cilantro and add to the pan and cook for another minute, mix well.

Nestle in the salmon, add the bok choy and coconut milk, mix everything around the fish, add the Island Herb Blend, soy sauce, and fish sauce, and make sure all the pan's contents are well combined.

Reduce heat and simmer for 15 minutes, stirring at regular intervals to ensure the sauce doesn't stick to the pan and cooks evenly. You can also check the temperature of the fish (salmon should be 145F to be safe to eat in the thickest part and firm when done).

Season to taste with extra salt, pepper and Worchester sauce if more umami is needed and cook for the appropriate additional time.

Garnish with green onion tips, parsley and lemon. Serve hot with rice or grain of choice.