Salmon Baked in Coconut Milk

When we lived in Central Square before you were both born, this was a regular in our apartment. It’s the combination of two of our favorite things - fish and curry, while not being quite fish curry. It’s also extremely easy.

ingredients

2 pds thick salmon fillets (or halibut)
4 tsps lemon juice
2 tbs vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 tsps minced garlic
2 tsps minced ginger
1 tsp minced Thai or jalapeno pepper
1 cup chopped fresh tomatoes
1.5 tsps curry powder
1/4 cup chopped cilantro, garnish

directions

1
Cut fillets crosswise into 2" wide strips. Rub fish with mixture of lemon juice and oil, cover and refrigerate 1 hour.
2
Preheat oven to 350.
3
Saute the onion in oil until edges are browned, Add garlic, ginger and chile, stir for 2 mins over medium heat. Add tomatoes, curry powder, and salt, stirring constantly till tomato pieces break down to lumpy paste. Add coconut milk and simmer about 5 mins, until a thick, rich sauce is formed.
4
Arrange fish in an oiled baking dish. Bake, uncovered for 10 mins. Pour sauce over fish, cover tightly with aluminum foil, and return to over for 15-20 mins until fish is opaque.

Source: Sarah