- Written by Cynthia Presser
I wanted to create a salmon recipe using some of my favorite Brazilian ingredients. The result is absolutely delicious! The flavors in this dish are really bold and the "Yuca Purée" is the perfect side for this authentic Brazilian meal. Enjoy!
- 4 salmon fillets (about 24 ounces)
- 4 tablespoons lime juice
- Salt and freshly ground pepper
- 4 tablespoons canola oil, divided
- ½ large onion, chopped
- 1 tablespoon brown sugar
- ½ fennel bulb, chopped
- 2 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 red bell pepper, cored, seeds discarded, chopped
- 2 cups coconut milk
- ½ cup roasted whole cashew nuts
- 1 cup cilantro, chopped
Season the salmon fillets with the lime juice, salt and pepper. Cover and refrigerate for 30 minutes.
Remove the salmon fillets from fridge and pat them dry with a paper towel. In a large ovenproof skillet, heat 2 tablespoons of canola oil until shimmering. Sear the salmon fillets in the oil, about 1 minute per side. Remove from skillet and set aside.
To the same skillet where the salmon has been seared, add the remaining canola oil and sauté the onions on medium high heat for about 5 minutes, stirring occasionally. Stir in the brown sugar to caramelize onions. Cook stirring for another minute. Add the fennel, ginger, garlic, and bell pepper. Cook stirring occasionally for about 10 minutes, or until all vegetables are soft. Add the coconut milk and cook for about 2 minutes. Remove from stove and fold in the cashew nuts. Add more salt and pepper if necessary.
Preheat the oven at 350 degrees F for about 10 minutes. Return the salmon fillets to the skillet with the coconut sauce and bake it for about 8 to 10 minutes or until salmon flakes easily with a fork.
Remove from oven and place each salmon on individual plates. Top each fillet with ¼ cup cilantro. Serve it immediately over a bed of "Yuca Purée" (see recipe below) and a glass of Syrah.
This dish is full of typical Brazilian flavors and also goes very well with a side of jasmine rice.
4 Servings (Salmon with Coconut Milk and Cashews)
Amount Per Serving
Total Fat 56.3 g
Cholesterol 100.6 mg
Sodium 155.9 mg
Potassium 1,335.1 mg
Total Carbohydrate 13.2 g
Dietary Fiber 1.6 g
Sugars 3.5 g
Protein 41.0 g
- 1.5 pounds yuca root
- ½ cup milk
- 1 stick of butter at room temperature
With the help of a potato peeler, peel the yuca and tranfer to a large pan of cold water. The yuca must be completely submerged by the water. Bring to a boil and cook on medium high heat until the yuca is cooked through, about 1 1/2 to 2 hours. Add more water if necessary.
Remove the yuca from the pan and let it cool down. On a work surface, cut the root lengthwise with the help of a knife. You should end up with 2 long parts split vertically in the middle. Remove the core. Cut the yuca into small pieces and transfer to a medium bowl. The yuca should still be warm. Add the butter, milk and salt and smash until all ingredients are incorporated and the purée looks fairly smooth. Serve it immediately, or warm it in the microwave for a couple of minutes before serving.
You can find yuca root (also called cassava or manioc) at your grocery store or at South American or African grocery stores. As a food high in carbohydrates, containing almost 140 calories in an average sized tuber, this vegetable is often prepared and served much like a potato as a side dish or added as an ingredient in soups, stews, and cakes. The texture is very absorbent, so the flesh of the root takes on the flavor of any other ingredients combined with it when baked, boiled, fried, or sautéed.
6 Servings (Yuca Purée)
Total Fat 16.0 g
Cholesterol 43.0 mg
Sodium 25.0 mg
Potassium 286.5 mg
Total Carbohydrate 40.4 g
Dietary Fiber 1.9 g
Sugars 2.7 g
Protein 2.2 g