Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer. Season with salt and pepper to taste. Place the salmon fillets into the sauce, spooning some sauce ...

The salmon will be warm ... So, the wine will help to make the coconut milk not as rich and will bring a little bit of acidity. Coconut milk is when you use the flesh and you basically puree ...

The recipe to do just that is food director Chris Morocco’s Roast Salmon With Citrus and Coconut-Chile Crunch—a juicier, spicier take on the salmon we usually make with a dose of toasty ...

Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours. Next steam the coconut rice. Make up the stock, open the tin of coconut milk.

Finished with fried salmon fillets, zingy lime and fresh coriander ... After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster ...

Finish the curry by gently placing the salmon in the tomato mixture and ... Coconut cream can be bought separately or taken from a tin of coconut milk that has separated (not all brands separate ...

The recipe to do just that is food director Chris Morocco’s Roast Salmon With Citrus and Coconut-Chile Crunch—a juicier, spicier take on the salmon we usually make with a dose of toasty, nutty flair ...