Hey everyone, welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the best Turmeric Salmon and Spicy Corn with Coconut recipe here. We also have wide variety of recipes to try.
Before you jump to Turmeric Salmon and Spicy Corn with Coconut recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.
Healthy eating helps bring about a feeling of wellness. When we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
Eating almonds is a wonderful choice as long as you don’t have a nut allergy. As an all-in-one vitality booster, almonds offer you many health rewards. Various vitamins and minerals are found in these wonderful nuts. Tryptophan, an enzyme also present in turkey which induces drowsiness, is found in almonds. When it comes to almonds, however, they wont allow you to yearn for a nap. Instead, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Your emotional state is often lifted by just eating almonds.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to turmeric salmon and spicy corn with coconut recipe. You can have turmeric salmon and spicy corn with coconut using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Turmeric Salmon and Spicy Corn with Coconut:
- Prepare 6-8 oz salmon fillets
- Provide ground turmeric
- You need corn
- Get red onion, peeled, halved and cut into half moons
- You need spicy pepper (I used a green Cowhorn pepper but Jalapeno is fine and easier to find)
- You need full-fat coconut milk
- Get chopped cilantro (if you are not a fan of coriander, basil would be excllent as well)
- You need Salt
Instructions to make Turmeric Salmon and Spicy Corn with Coconut:
- Rinse the unhusked corn quickly and microwave it for 5 minutes. Remove from the microwave and set aside to cool down enough so that you can handle it. As soon as you can, peel away the husk and the silk (which should all come off in one piece after microwaving) and use a knife to remove all of the corn kernels from the cob. As illustrated above, I like a mix of individual kernels and attached segments. Place a quarter of the corn into one each of four soup dishes.
- Break the cobs into halves or thirds and put them in a microwave safe dish along with the coconut milk, the chopped spicy pepper, and some salt. Microwave on high for 2 minutes. The corn will release cob juices into the coconut milk. Set aside. If using corn kernels, microwave them along with the coconut milk and ignore step 1. Set aside while you cook the salmon.
- Prepare 4 pieces of parchment paper, each large enough to hold a piece of fish and to crimp tightly around it when folded. Place a piece of fish, skin down, on each piece of parchment paper,. Sprinkle with 1/4 of the turmeric and some salt, top with 1/4 of the onion. Crimp the paper around the fish and fold down the edges to create a sealed package.
- Microwave on high for about 3:00 to 4:00 minutes. My fish took exactly 3 minutes to be perfectly cooked through and still just slightly translucent in the center. Open the packages carefully to avoid steam and lift the salmon out on a spatula. The skin should stay behind on the paper. If not, let sit for 30 seconds wrapped back up and the skin will peel away easily when you open the package away.
- Remove the cobs from the coconut milk mixture, pour in any fish juices that accumulate in the parchment packages and stir in half the chopped coriander or basil. Adjust salt if needed. Zap in the microwave for 30 seconds to bring back to hot temperature and then pour a quarter of the hot liquid into each of the soup dishes.
- Top the corn and coconut stock in each bowl with a piece of salmon, a quarter of the onions and a quarter of the remaining chopped coriander (or basil).
If you find this Turmeric Salmon and Spicy Corn with Coconut recipe useful please share it to your close friends or family, thank you and good luck.
