Roast Salmon with Two Sauces
nice big salmon fillet with skin on
1/4 tsp chipotle chile powder
1/2 tsp sea salt
1/2 tsp garlic powder
Sauce #1 (Spinach Coconut Milk Sauce)
1/2 lb spinach
3/4 tbsp each whole cumin & coriander seeds
3/4 cup basil
1/2 tsp salt
1/4 cup water
1/4 cup coconut milk
1/8 cup canola oil
1 1/2 tbsp lime juice
1/4 of a serrano chile, seeded (or to taste)
1/2 tbsp fresh ginger
1/2 tbsp lemongrass
Sauce #2 (Yellow Pepper Coconut Milk Sauce)
1/2 cup chopped shallots
1 1/2 yellow bell pepper
half can of coconut milk (approx 7 ounces)
1 tbsp lime juice
1/4 serrano chile, seeded and minced
Make both sauces before cooking the salmon.
Sauce #1: Wash and dry spinach. Cook until wilted over medium heat and then remove to a strainer and/or squeeze out the excess water. Dry-toast the cumin and coriander and then grind in a spice grinder/mortar & pestle/blender/whatever. Throw all ingredients into the blender and blend until you have a smooth sauce. To further smoothify the sauce send it through a food mill or seive (lined with cheesecloth if necessary). Store until just before serving.
Sauce #2: Saute shallots in tablespoon or so of canola oil until translucent. Add the yellow peppers and saute until soft, about ten minutes or so. Using your (hastily cleaned) blender, blend the shallots and peppers with the coconut milk and lime juice. Send the resulting sauce through the food mill or seive to make it silky. Reserve the sauce and chiles separately until just before serving.
Salmon: Preheat the oven to 500°F or get your grill going. Rub the olive oil over the surface of the fish. Mix the spices together and rub all over the (non-skin side) fish. Cook on an oiled pan on the lowest rung of your oven until the salmon is just opaque. Or grill it, you're on your own there.
While the salmon is cooking heat each sauce just until warm and stir the chiles into Sauce #2 (the Yellow Pepper one).
Serve the salmon with both beautiful green and yellow sauces.
-adapted from The Healthy Hedonist, Myra Kornfeld