This will most likely be the last fish dinner I make for a while. I believe my family has grown gills and fins because of the mass consumption of sea animals lately. Anyway, check this one out. It takes some time, but damn, this is now my most favorite fish dish. I'll give you the picture first so you can see exactly what this looks like:

 Coconut Salmon:

Ingredients: (All are organic unless otherwise stated. Buy local when you can.)

(2) Tbsp olive oil 

(1) yellow onion, finely chopped

(2) garlic cloves, VERY finely chopped 

(2) fresh chillies, chopped (keep the seeds. try to use low-mild peppers though. Unless you like your fish the equivalent temperature of the sun.)

(2) heaping tbsp of powdered ginger or (1) piece of fresh ginger finely grated 

(1) 8oz. can of coconut milk 

(1) teaspoon each of chili powder, ground tumeric, ground cumin, and ground coriander 

(4) 1.5 inch or thicker salmon steaks.

(1) tbsp of white wine vinegar 

Step 1:

Heat your oil in a medium sized pan. Add the onion, chillies, garlic, and ginger. Fry for about 5 minutes, or until tender.

Step 2:

Take the pan ingredients and add it to a food processor (or blender if you don't have one.) Add half the can of coconut milk and blend until smooth. Put that back into the pan used in step 1 and pour in the rest of milk and add the cumin. Cook on low, covered, for about 30 minutes. Be sure to stir it occasionally to prevent lumping.

Step 3:

Take your salmon steaks and place them on a tray. Now comes the chili paste. Combine the rest of your dry ingredients in a small bowl along with the white wine vinegar. Mix well and using your fingers rub over both sides of the fish. You may have to make more, but do not overcoat. Your fish will be hot as shit if you do. Let the fish sit at room temperature for about 10 minutes. While that is happening, preheat your broiler.

Step 4:

Broil your steaks for about 8-10 minutes on each side, less if you have the fish particularly close to the flame of the broiler. Use good judgement here. You don't want overcooked, dry salmon.

Step 5:

Once the fish is done, place over a bed of arugala or salad mix and pour generous amounts of the now excellent coconut sauce on top. DONE! Serve with rice and/or veggies and you're good to go. My daughter now not only has an affinity for curry, but for chili coconut sauce. She's awesome.