Chinook Salmon with Coconut Yogurt and Fennel

Main Dishes | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe by John Smith from the restaurant 'The Seafood Spot'.

Ingredients

Coho salmon fillet - 5.3 oz
Yogurt powder - 14.1 oz
Coconut Liqueur - 5 fl oz
Fennel - 1.8 oz
Mild Chili Spice - 0 oz
Thyme - 0.1 oz
Olive Oil - 0 fl oz
Ocean salt - 0.1 oz

Step by Step guide

Step 1

Marinate the salmon fillet with olive oil, thyme, and sea salt for half an hour. Create a pouch from parchment paper, place the prepared fish inside, and bake in a preheated oven at 392°F for 8–10 minutes.

Step 2

Remove the envelope from the oven. Do not open the envelope for five minutes to allow the fish to rest.

Step 3

While the fish is resting, prepare the coconut yogurt: mix 400 grams of yogurt with 150 grams of coconut cream, and add salt to taste. You will only need 150 grams for the fish; the remaining yogurt can be used for other fish or seafood dishes.

Step 4

Serve the chinook salmon with sauce and thinly sliced fresh fennel root. Add herbs and a small amount of olive oil. When serving, grate lemon or lime zest on top.