Colombia: Coconut Rice & Salmon

I’ve not ever fried salmon before. I didn’t even think that it was really an option to begin with, I’ve only ever baked it in a parcel and every time it’s turned out fabulously. Don’t fix what’s not broke, in my opinion.

However, when I initially found this recipe it took me to grill it, and then I was reading the instructions it actually ended up being pan-fried. So I got out my largest frying pan and turned up the heat. 

 

Actually, I’m skipping ahead. I think out of everything I cooked in my Colombian meal, the salmon was actually last. The rice took over 45 minutes to prepare so I would definitely recommend starting there. The recipe says to use coconut milk, which I did, but I also added some grated creamed coconut at the end to make it a bit more coconutty, which I think worked out well. You have to simmer the milk for an age – about 30 minutes – letting it reduce, stirring regularly, until it starts to curdle and go brown. I don’t think I let mine go that far because I was impatient and hungry, and it was still delicious so this probably isn’t necessary. But I definitely did let mine reduce for about 25 minutes before adding the rice, raisins and water. Then you just pop the lid on and let the rice cook as normal.

Meanwhile prepare a salad. There's a Colombian one that I followed but it had all the standard salad ingredients in it - lettuce, cucumber, red onion, tomato... I had some spare feta in the fridge, as well as some avocado, so I threw that in there as well. Probably less Colombian, but I didn’t want the feta to go off before we ate it, so I added it anyway. I haven't included the recipe for a salad below, do whatever you fancy.

Then when the rice is about 10 minutes away from ready, start to do the salmon. I had pre-rubbed the spices into the fish to let them infuse or whatever. Then on a high heat I popped the salmon skin-side down to cook. I’m not very good with timings, but I cooked it until the skin looked crispy and then flipped them so that they would cook on top. They were quite thick pieces of salmon so I also seared the sides a bit to ensure that they were cooked through properly. I think they all were, except for one which was not quite done in the middle, but I think that one was at the edge of the pan rather than over the direct heat.

Once it was all ready, serve! Traditionally, avocado slices are supposed to be served around the coconut rice, but I had already put it into the salad, and I ended up serving the rice with the black bean stew anyway, so I don’t feel like that was necessary. 

This recipe is adapted from this one here.

 

Coconut Rice & Salmon 

Serves 2 (with heaps of rice!)

Ingredients 

For the salmon

• 2 salmon fillets
• 1 tablespoon smoked paprika
• 1/2 teaspoon cumin
• 1 pinch of salt
• 3 pinches pepper 
  

For the rice

• 2 cups rice, uncooked
• 1 can coconut milk
• 1/3 cup raisins - optional
• 3 cups water
• Salt and pepper, to taste

 Instructions

1. Set a large pan on low heat and add about 3/4 can of the coconut milk. Bring to a simmer and stir. As the liquid reduces, you'll be left with a thick coconut paste. Continue stirring, scraping the pan to prevent sticking. Once it begins to curdle, you'll know it's ready.
2. Add rice, raisins and remaining coconut milk. Stir for about 3 minutes, then add the water. Cover and cook for about 20 minutes until the rice is fluffy.
3. Meanwhile, season the salmon with the paprika and cumin. Set a pan on a medium heat, put a dash of oil in and once hot add the salmon skin-side down. Sear on each side for 4-5 minutes.
4. Once the salmon and rice are all cooked, serve together with a salad.