Organic Ocean is partnering with not-for-profit Goodly Foods Society and 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!
100 % plant-based soups were developed by celebrated Vancouver Chef, Karen Barnaby. Visit our SHOP SEAFOOD tab to buy and learn more about these amazing products!
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 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.