Pan-seared salmon with aromatic Paka spices.
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Nutrition per Serving
Ingredients
Estimated total cost: €22.43 · €5.61/serving
- 1 Tbsp. refined vegetable oilEst. price €0.03–€0.08
- 4 6-oz. boneless salmon fillets, preferably with the skin intactEst. price €18.00–€28.00
- 2 tsp. Diamond Crystal salt or 1 tsp. Morton kosher salt, and a bit more for seasoningEst. price €0.02–€0.06
- 1 medium onion, roughly choppedEst. price €0.40–€0.80
- 23 vibrant green Thai chiles, adjust according to desired spiciness, with some extra halved lengthwise for garnishEst. price €0.30–€0.60
- 3 cloves of garlicEst. price €0.10–€0.25
- 1 1" piece of ginger, peeled and ready to useEst. price €0.15–€0.35
- 1 Tbsp. double-concentrated tomato pasteEst. price €0.08–€0.20
- 1 tsp. ground turmericEst. price €0.05–€0.15
- 1 cup of fresh cilantro leaves with delicate stems, and a bit more for presentationEst. price €0.50–€1.20
Steps
- 1Begin by heating vegetable oil in a large nonstick skillet over medium-high heat. Season four 6-oz. boneless salmon fillets with kosher salt, ensuring to include the skin if present. Cook the fillets in the skillet until they achieve a golden brown color, approximately 4 minutes per side. Using a spatula, gently press down on the fillets while cooking. Once the first side is cooked, flip the fillets and continue cooking until they are golden brown and fully cooked through, which should take around 3 minutes. Transfer the cooked salmon fillets to a plate and set aside. Clean out the skillet and keep it for later use.
- 2Begin by blending together a medium onion, roughly chopped, 2–3 green Thai chiles (adjust based on your spice preference), 3 garlic cloves, a 1½" piece of peeled ginger, 1 tablespoon of double-concentrated tomato paste, ½ teaspoon of ground turmeric, ¼ cup of cilantro leaves with their tender stems, and a 13.5-ounce can of unsweetened coconut milk in a blender until the mixture is smooth. Transfer this blended mixture into the skillet you set aside earlier and season it with either 2 teaspoons of Diamond Crystal salt or 1¼ teaspoons of Morton kosher salt. Heat the skillet over medium-high heat until it reaches a brisk simmer before reducing the heat to medium. Stir frequently using a wooden spoon as you cook the mixture down into a thick paste. You'll know it's ready when the fat separates from the coconut milk (giving it a broken appearance), the aromatics turn golden brown, and the mixture has reduced significantly - about 30 to 35 minutes.
Cultural note
Paka Spiced Pan-Seared Salmon is inspired by Indian and Southeast Asian cuisine, featuring a blend of spices like turmeric, ginger, and Thai chiles. Coconut milk is commonly used in these cuisines for its creamy texture and flavor. The dish combines traditional flavors with a modern cooking technique of pan-searing…
Seasonal note
Salmon is typically in season during the spring and summer months, making this dish ideal for those seasons. Fresh herbs like cilantro are also abundant in the warmer months, enhancing the flavor of the dish.
Health note
This Paka Spiced Pan-Seared Salmon is a nutritious dish rich in omega-3 fatty acids from the salmon, which can promote heart health. The dish is also high in protein, essential vitamins like A, C, and B6, and minerals like zinc.
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