Salmon fillet Indian style

Ingredients for 2 servings:

• 2 salmon fillets, frozen or fresh
• 2 tbsp lemon juice
• 2 tbsp peanut oil
• 1 tbsp flour
• 3 plum tomatoes
• 1 bunch of spring onions
• 2 garlic cloves, more if desired
• 1 can coconut milk, approx. 400 ml
• 100 g Arctic shrimp(s) in brine
• 1 tsp sambal oelek
• salt and pepper
• Coriander powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Fried salmon fillets in coconut sauce with crab

Wash the salmon fillets, pat dry, and drizzle with lemon juice. Cover and let stand for about 30 minutes. Meanwhile, score the tomatoes crosswise on the underside, place them in a bowl, and pour boiling water over them until completely covered. Blanch for about 2-3 minutes. Then drain in a sieve and immediately refresh with cold water. Peel the tomatoes, halve them, remove the stems, and deseed them. Finely dice the remaining flesh. Finely slice the spring onions. Peel and finely chop the garlic. Heat the peanut oil in a pan or wok and coat the salmon fillets in the flour. Sear on both sides, then carefully remove and keep warm, e.g. in a slightly preheated oven or simply cover with aluminum foil. Add the spring onions to the cooking liquid and sauté for about 5 minutes, stirring occasionally, until they have significantly reduced in volume. Then add the garlic cloves and fry for another 2-3 minutes. Deglaze with the coconut milk and simmer gently. Add the salmon fillets, crab, and diced tomatoes to the sauce and toss gently. The flour on the fillets will also act as a thickener! Heat briefly again, then season with sambal oelek, salt, pepper, and coriander. This dish goes particularly well with rice or Indian “Bombay” potatoes.