Editorial sample recipeColombianintermediategluten-freehalaldairy-free

Colombian Encocado Style Pan-Seared Salmon With Coconut Scallion Sauce

Name: Colombian Encocado Style Pan-Seared Salmon With Coconut Scallion Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1.5 lb Salmon fillets, skin-on; 1 cup Coconut milk, full-fat canned; 1 cup Scallions, finely chopped; 2 medium Roma tomatoes, finely diced; 3 clove Garlic, minced; 2 tbsp Achiote oil; 0.25 cup Fresh cilantro, chopped; 0.5 tsp Ground cumin

A rich Pacific Coast-inspired dish featuring crispy salmon fillets resting in a savory coconut milk sauce infused with achiote, fresh tomatoes, and green onions.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Encocado Sauce Reduction

Simmering sautéed aromatics with full-fat coconut milk to create a velvety, emulsified coastal sauce colored naturally by achiote and tomatoes.

Instructions

Step 1: Season salmon fillets on both sides with salt, black pepper, and half of the ground cumin.
Step 2: Heat 1 tablespoon of achiote oil in a large skillet over medium-high heat until shimmeringly hot.

Step 3: Place salmon fillets skin-side down and sear for 4 to 5 minutes until skin is crispy, then flip carefully and cook for 2 more minutes before transferring to a plate.

Step 4: Reduce heat to medium, add the remaining oil, chopped scallions, diced tomatoes, minced garlic, and remaining cumin to the same skillet, sauteing for 4 minutes until soft.

Step 5: Pour in the coconut milk, bring to a gentle simmer, and cook for 3 to 4 minutes until the sauce slightly thickens and turns vibrant orange-red.

Step 6: Return salmon fillets to the skillet to warm through for 1 minute, sprinkle with fresh cilantro, and serve warm.

Cooking tips

Ensure the skillet is hot before searing the salmon skin to achieve a crispy texture that holds up against the sauce.
Use full-fat canned coconut milk for the most authentic creamy coast-style flavor.
Original home-cooking adaptation inspired by Colombian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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