John Myers
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Tomato Oven Salmon with Coconut Rice
The perfect tomato oven salmon with coconut rice recipe with a picture and simple step-by-step instructions.
Oven salmon:
- 800 g Salmon fresh
- Turmeric
- Curry
- Cayenne pepper
- Salt
- Telly cherry pepper
Tomato sauce:
- 2 Fresh shallots
- 1 size Clove of garlic
- 1 tbsp Curry powder
- 1 Can Diced tomatoes fine
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 0,5 tsp Fenugreek powder
- Telly cherry pepper
- 1 pinch Sugar
- 1 Splash Vinegar
- 2 Bay leaf fresh
Coconut rice:
- 2 Fresh shallots
- 3 tbsp Desiccated coconut
- 3 tbsp Coconut flakes
- 2 tbsp Oil
- 300 g Long grain rice
- 400 ml Coconut milk
- Salt
Oven salmon:
- Season the salmon with curry, turmeric, pepper and salt. Marinate a little! Peel shallots and garlic, finely dice / grate both!
Tomato sauce: oven convection 160 ° degrees
- In the meantime, heat the oil in a pan and fry the shallots and garlic until crispy, then sizzle with the curry and deglaze with diced tomatoes. Swing out the can with a little water and add it! Add the bay leaves, seasoned salt, garlic pepper, fenugreek, sugar, vinegar and pepper. Put in a baking dish. Let cool briefly, then put salmon on top.
- Put in the oven and bake for about 15 minutes! Optionally cook salmon until it is about 53 degrees!
Coconut rice:
- Peel shallots and finely dice. Toast the coconut flakes and grates in a pan without oil! Put aside. Then fry the shallots in a little oil until crispy, then stir in the rice and deglaze with coconut milk, fill the can halfway with water, pour and add to the rice. Salt. Cook the rice until the salmon is done! Don’t stir! Possibly add a little more water!
- When the rice and salmon are ready, add roasted coconut to the rice and add salt if necessary!
- Now serve salmon with tomato sauce and coconut rice! 🙂
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