I had an urge to make pudding last night. What to use? A bit of brown rice in the cupboard and part of a huge can of coconut milk! That’ll do the trick. But, what to do with the leftover coconut milk?
Salmon thawing in the frig for supper and why wouldn’t coconut milk fit the bill? Think tropics -- hand-caught fish and coconuts falling off tall trees. Well, enough of that talk. After all I’m in the middle of New York State. The nearest coconut tree I know of is at the Smithsonian Mall -- in the Conservatory of the U.S. Botanic Gardens -- in Washington DC, five hours to the south.
A basic pan-seared salmon fillet is my favorite. A couple of tablespoons of flour, salt & pepper. Warm the pan over medium heat and add a tablespoon of olive oil and one of butter. Dredge the salmon fillet in the flour mixture and shake off the excess.
As soon as the bottom is browned and the fish looks cooked just 1/8-1/4 inch up, turn the fish with tongs. Cook for another 3-5 minutes then start spooning on coconut milk. The milk will sizzle away when it drizzles down onto the pan. Keep spooning for a minute or two.
Turn off the heat under the pan and place the fillet on a plate. Cover the fish with a “tent” of aluminum foil tucked tightly around the edges of the plate.
Stir a few more spoonfuls of coconut milk into the pan.
After a minute or two, remove the foil tent and spoon the extra sauce onto the salmon.
I completed my meal with a mixture of mesclun (baby field greens) and arugula from my garden, topped with EVOO and red wine vinegar.
As a single person, I
Tortillas, ham, sour cream, chives, cream cheese, tomato, provolone cheese; broccoli
(Last but not least, I hope you'll take a few minutes to visit my other blog, CORNING NY STEP BY STEP -- a view of the city where I live.)