Home > Celiac Travel Blog > Salmon in coconut ginger sauce

Salmon in coconut ginger sauce

Published 10 October, 2006

This is a quick and easy gluten free recipe, but it's also extremely tasty. Also in its favour is the fact that you can make the sauce beforehand, or just while the rice is cooking. Really easy for a school night, without any hint of "I only had time for beans on toast".

Gluten free salmon in coconut and ginger sauce

Brown rice
Large glug of oil
3 or 4 garlic cloves, chopped
1 inch of ginger, chopped
1 inch of galangal (We can't always get this so I usually just stick in an extra bit of ginger)
2 lemongrass sticks, finely sliced
Rind of 1/2 lemon (optional - careful not to get the white pith, just the yellow rind)
Juice of 1/2 lemon
500 ml hot water
1/2 teaspoon salt
1 teaspoon sugar
300ml coconut milk
Handful chopped coriander
2 cups frozen sweetcorn

Salmon fillets - this will make enough sauce for 4 people, so use as much salmon as you need. Take the skin off the salmon and cut into roughly 1/2 inch cubes

You can put the brown rice on once all your ingredients are prepared - it will take around 25 minutes (check the packaging) and even if you're not totally finished with the sauce by the time it's ready, it won't suffer for standing for a few minutes after you've drained it.

Fry in the oil, very gently, the ginger, garlic, galangal, lemon grass for 5 or 6 minutes until soft but not browned. Add the water, lemon rind, salt, sugar and simmer for at least 20 minutes until reduced down.

Blend the sauce until smooth and then sieve back into the pan. Push the pulp through the sieve to ensure you get as much flavour as possible.

Add the coconut milk to the juice and adjust the flavour with pepper, salt and the lemon juice.

Add the salmon cubes and bring back to the boil. Stir gently to avoid breaking up the salmon. Simmer gently for about 3 minutes, then add the sweetcorn and coriander. Bring back to the boil. Break open one of the larger pieces of salmon to check for doneness, but you really don't want to overcook the fish. One of the joys of this dish is that the fish is very gently cooked and so should be moist and tender.

I usually garnish this heap of gluten free gorgeousness with a few thinly sliced red chillies, otherwise it can look a bit peely-wally (meaning pale).

And there you have it, another naturally gluten free recipe from the Gluten Free Food Freak. Enjoy.

Get new gluten free travel tips as they arrive!

Travelling coeliacs send me stories of getting gluten free food in other countries all the time. Subscribe below if you want me to send these stories on to you...

blog comments powered by Disqus
Connect: Subscribe to Celiac Travel via RSS Follow Celiac Travel on Twitter Celiac Travel Facebook Follow Roger Elliott of Celiac Travel on Google Plus
Get new gluten free travel tips as they arrive!