Name: Tomato and Coconut–Braised Salmon with Ginger
Total time: 45 min
Ingredients: 4 (6- to 8-ounce) skinless salmon fillets , 1 to 1½ inches thick; 1¾ teaspoons table salt , divided; 1 teaspoon pepper; 1 tablespoon vegetable oil; 1 green bell pepper , stemmed, seeded, and sliced ¼ inch thick; 1 onion , halved and sliced ¼ inch thick; 1½ tablespoons grated fresh ginger; 3 garlic cloves , sliced thin; 1 (14.5-ounce) can diced tomatoes; 1 (14-ounce) can coconut milk; 2 teaspoons lime juice

Why This Recipe Works

If cooked to the proper temperature, the well-marbled flesh of salmon, particularly farmed salmon, stays moist and tender. But the gentle heat of braising keeps it ultrasucculent from edge to edge. For a braised salmon dish inspired by the flavors of Brazilian moqueca, we began by softening sliced bell pepper and onion with garlic, adding a generous amount of ginger for zing. We then stirred in canned tomatoes and coconut milk for a sauce that was rich but still bright tasting, and gently cooked salmon fillets in the sauce until they were just tender. A couple of teaspoons of lime juice stirred in at the end brought additional brightness.

Before You Begin

This dish is inspired by moqueca, a Brazilian seafood stew. Garnish with chopped fresh cilantro and serve with rice.

Instructions

Pat 4 skinless salmon fillets dry with paper towels and sprinkle with ¾ teaspoon table salt and 1 teaspoon pepper. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 green bell pepper, sliced ¼ inch thick; 1 onion, sliced ¼ inch thick; 1½ tablespoons grated ginger; 3 thinly sliced garlic cloves; and remaining 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, about 10 minutes.

Stir in 1 (14.5-ounce) can diced tomatoes and their juice and 1 (14-ounce) can coconut milk. Continue to cook, uncovered, until slightly thickened, about 5 minutes longer.

Reduce heat to medium-low. Nestle salmon into tomato mixture, skinned side down. Cover and cook until centers of fillets are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Transfer salmon to platter. Stir 2 teaspoons lime juice into vegetable mixture and season with salt and pepper to taste. Serve.