Coconut Crusted Salmon over Cauliflower and Kale

February 25, 2010

At the end of the month I’m always focused on using up what I have on hand. I enjoy working with a monthly food budget because I get shop away the first half of the month and then I challenge my creativity at the end. This process of using up all that I have really keeps me from overbuying fresh foods that might wilt or spoil before I have the chance to use them.
This recipe came about as a way for me to finish off the leftover veggies in the fridge and to finally put a can of coconut milk to use that I’ve had for a few weeks now. I wanted some protein with the meal so I turned to my freezer where I have some wild Alaskan salmon stocked up due to a recent sale.
I wanted to keep the flavors similar and I often coat chicken with coconut so I decided to try it with salmon too. A little curry with the veggies and the meal was set.
I wasn’t sure how the coconut and curry would mesh with the flavor of salmon, but I was pleased with the result. Creamy, spicy, sweet and salty, it is almost as if the three were made for each other.
Coconut Crusted Salmon over Cauliflower & Kale in Curry Coconut Milk

1 tbsp olive oil
½ small onion, sliced
½ large head of cauliflower, florets sliced
1 bunch kale, stemmed and chopped, about 3 cups raw
½ tsp salt
¼ tsp black pepper
1 tbsp curry powder
½ can coconut milk
2 salmon filets, thawed
2 tsp olive oil
¼ cup panko bread crumbs
1/8 cup unsweetened, shredded coconut
Pinch of salt and pepper
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 1 to 2 minutes. Next add the cauliflower and kale. Turn to coat the vegetables in the oil and cook until the cauliflower is slightly browned and the kale begins to wilt, about 3 minutes. Stir in the salt, pepper and curry powder, add the coconut milk. Reduce heat to medium or medium-low, cover and let simmer for about 5 minutes or until vegetables are tender.
The salmon can be prepared in a variety of ways. I use a grill pan with a press. This doesn’t result in the tenderest salmon, but it is the quickest method for me with very easy clean-up. Searing it in a standard skillet or baking it would work well too.
In a small dish, combine the bread crumbs, coconut, salt and pepper. Drizzle the olive oil evenly over both salmon filets. Place the filets in the pre-heated grill pan. Top with crumb mixture, pressing it into the fish. Place the press on top of the salmon and cook on medium-high heat for about 3 minutes. Remove the press and gently flip the salmon, place the press on top again and allow to cook 3 to 4 more minutes or until the fish is cooked through. Divide the vegetables on two plates, top each with a salmon filet, and serve.

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  • 5 Star Foodie February 25, 2010 at 7:40 am

    I love the coconut crust and your addition of curry powder to the vegetables is fantastic! Such great flavors in this delicious dish!

  • kat February 25, 2010 at 7:44 am

    Yup, this is going on our menu soon. I think the coconut milk with the salmon is just going to be great!

  • Skip to Malou February 25, 2010 at 5:16 pm

    Im excited to try this… I haven’t had anything like it yet but I’m craving for it.. is that possible to crave for something you haven’t tried… oh well..

  • Debinhawaii February 25, 2010 at 7:17 pm

    Love this! Coconut and coconut milk makes anything delicious–especially seafood and the curried veggies are perfect with it. Great dish!

  • Cinnamon-Girl February 25, 2010 at 7:32 pm

    This sounds really delicious Lori! I love the coconut on the salmon and the veggies in coconut milk and curry – such wonderful flavors.

  • Fresh Local and Best February 25, 2010 at 9:37 pm

    This recipe looks very sophisticated, and this is a wonderful combination of flavors.

  • OysterCulture February 26, 2010 at 8:51 pm

    That does sound good. I was not sure about the coconut salmon combo but if you say its delish that works for me. Sounds yummy!

  • Tangled Noodle February 27, 2010 at 10:37 am

    It’s all good! Kale and cauliflower are two veggies for which I’ve finally gained a proper appreciation, while coconut and curry are always favorites. What a great combination of flavors and a delicious end-of-the-month leftover clean-up!

  • Shari March 2, 2010 at 9:43 am

    What a great looking salmon recipe! Salmon with coconut crust would be amazing! thanks for sharing!

  • gastroanthropologist March 2, 2010 at 1:44 pm

    Loving all the great Cauliflower recipes I’m finding in the blogosphere these days. I’m thinking about doing a cauliflower themed dinner this Sunday so I can try out all the great recipes. Think you managed to score high on the creativity scale with this one!

  • The Daily Dose March 2, 2010 at 9:23 pm

    Does that seriously taste as good as it looks? I think I just drooled a little bit! Definately surprising my boyfriend with that this weekend 😉

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