This pan seared salmon steak in Coconut Moilee Sauce recipe is a perfect choice for a special occasion or when you’re in the mood for a luxurious, flavourful and nutritious meal.
Recipe for Pan seared salmon
Kohinoor Coconut Moilee sauce – 1 packet
Salmon/Cod steaks – 4
Cooking oil – 2 tablespoons
Butter – 50gms
Salt – ¼ tablespoons
Fine green beans – 200gms
Coriander leaves – handful
For Plain Rice
Kohinoor Platinum Basmati Rice – 240gms
Butter – 20gms
Salt – 2gms
Boiling water – 400ml
String the beans and boil them in salted water for 3 minutes, remove and cool in iced water. Drain the beans and keep aside to use later.
Heat oil in a non stick pan. Carefully place the fish steaks with the skin side down, cook on medium heat, sprinkle with salt. After 2-3 minutes turn the fish and cook the other side. Add 50gms of butter in the same pan and allow to melt, baste the fish continuously with this butter. When the fish is cooked remove from the pan, add the cooked beans, and allow to warm in the flavoured butter in the pan.
To make the Kohinoor Platinum Basmati Rice: Wash and soak the basmati rice in lukewarm water and keep for ½ hour.
Add the boiling water to a pan, mix in the butter and salt. Drain the rice and add to the boiling water. Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice, cover with kitchen paper towels, then cover with lid, reduce the heat to very low, allow to steam for 7 minutes, open and fork the rice to make it fluffy.
Serve the pan seared salmon with warmed Kohinoor Coconut Moilee sauce, buttered green beans and basmati rice, garnish with coriander leaf.