Organic Ocean is partnering with not-for-profit Goodly Foods Society with our Neighbours helping Neighbours initiative. What does this mean? 100 % of the sales dollars from these soups will be returned to Goodly Foods to support their amazing work.
*This recipe calls for Organic Ocean Lingcod or Sockeye Salmon and Goodly Foods Hearty Tomato Soup!
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Crispy Skinned Salmon with Tomato Coconut Curry
Makes 2 servings
Another great sauce that goes with salmon, whitefish, prawns or scallops. There is a generous amount of sauce, so if you don’t mind a little less per serving it can serve four. Rice is a natural with this.
1 x 500 mL container Goodly Hearty Tomato Soup, thawed
1/2 cup (125 mL) coconut milk
2 tsp (10 mL) curry powder
salt and pepper
2 Tbsp (30 mL) cornstarch, potato starch or all-purpose flour
2 pieces Organic Ocean Keta, Sockeye salmon, or Lingcod portions, thawed
salt and pepper
2 Tbsp (30 mL) neutral flavoured vegetable oil
In a blender, puree the soup with the coconut milk and curry powder until smooth. Transfer to a small pot and bring to a simmer. Season to taste and remove from the heat.
If you don’t have a non-stick pan and have had problems with fish sticking, using cornstarch, potato starch or flour will prevent it from sticking. Spread the cornstarch out on a plate and season the fish with sat and pepper. Roll the fish on all sides in the cornstarch.
Heat the 2 Tbsp (30 mL) oil in a medium frying pan over medium high heat. Place the fish skin side down in the pan. Lower the heat to medium and cook until golden brown and crisp, about 4 minutes. Flip over and cook on the other side for about 4 minutes until the fish just flakes when probed in the center with a thin bladed knife. Remove from the heat.
Quickly reheat the sauce and serve with the fish.
Note: Instead of pan-frying, you can bake the fish at 350°F (175°C) for 10-15 minutes.