Introduction

Sockeye salmon, known for its vibrant red-orange hue and rich flavor, is a favorite among seafood lovers. When paired with a crispy pan-seared crust and a hearty vegetable stew simmered in creamy coconut milk, this dish becomes a delightful fusion of Western and tropical cuisines. The coconut milk adds a smooth, velvety texture, while vegetables like carrots, potatoes, and zucchini provide nutrition and varied textures. This is an ideal dish for cozy dinners or when you want to impress your guests.

Preparation Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

4 sockeye salmon fillets (about 150-200g each)

200ml coconut milk

1 carrot, cut into chunks

1 potato, diced

1 zucchini, sliced

1/2 onion, cut into wedges

2 garlic cloves, minced

1 small piece of ginger (about 2cm), minced

2 tablespoons olive oil

1 tablespoon fish sauce

1 teaspoon turmeric powder

1 teaspoon salt

1/2 teaspoon black pepper

Fresh cilantro or parsley for garnish

1 fresh chili (optional, for spice)

Instructions

Prepare the Salmon:

Rinse the salmon fillets and pat dry with paper towels. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and let rest for 10 minutes.

Pan-Sear the Salmon:

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Place the salmon fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip and sear the other side for 2 minutes. Remove from the skillet and set aside.

Prepare the Vegetable Stew:

In a separate pot, heat 1 tablespoon of olive oil and sauté the garlic and ginger until fragrant. Add the onion and cook until softened.

Add the carrots and potatoes, stirring for about 2 minutes. Sprinkle in the turmeric powder for color and aroma.

Pour in the coconut milk and add 100ml of water, stirring well. Season with fish sauce and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes until the vegetables are tender.

Add the zucchini and fresh chili (if using), and cook for an additional 5 minutes until the zucchini is just tender.

Combine and Finish:

Place the seared salmon fillets on top of the vegetable stew in the pot. Cover and simmer on low heat for 2-3 minutes to allow the salmon to absorb the coconut milk flavors.

Turn off the heat and garnish with fresh cilantro or parsley.

Serve:

Ladle the vegetable stew and coconut milk into deep bowls or plates. Place a salmon fillet on top and drizzle with a bit of the stew’s sauce for an appealing presentation.

Flavor Profile

This pan-seared sockeye salmon with coconut milk vegetable stew offers a rich and vibrant flavor profile. The crispy salmon skin contrasts beautifully with the tender, flaky flesh, which pairs perfectly with the creamy, slightly sweet coconut milk sauce. The vegetables are soft yet retain a slight crunch, with a hint of spice from the ginger and optional chili.

This dish is perfect for family dinners, weekend gatherings, or special occasions. Pair it with a chilled glass of Sauvignon Blanc to enhance the salmon’s flavors, or enjoy it with a crisp lager for a refreshing touch. For a simpler option, serve with steamed white rice to soak up the delicious sauce.