Camanchaca
1 13 1/2-ounce can coconut milk [378 ml]
1 cup tomato basil sauce [224 g]
1 teaspoon grated fresh ginger
3/4 cube shrimp flavor bouillon
1/4-1 teaspoon red curry paste
1/2 bunch fresh cilantro, chopped
Salt and pepper
4 6- to 8-ounce Camanchaca* salmon fillets [672 g - 896 g]
Vegetable oil
Cooked rice
In a medium saucepan, combine coconut milk,
tomato sauce, ginger, shrimp bouillon and curry
paste to taste. Bring sauce to a quick boil over
medium-high heat, stirring constantly; immediately
lower temperature to medium-low and simmer for
7 minutes, stirring occasionally. Stir in cilantro and
remove from the heat. Season to taste with salt
and pepper.
Meanwhile, brush salmon with vegetable oil and
season to taste with salt and pepper on both sides.
Grill for 3-5 minutes on each side, or until cooked
to taste.
Pour the sauce over the salmon and serve with rice.
Makes 4 servings.
Tip: This goes well with stir-fried carrots, snow
peas, red bell peppers and bamboo shoots.
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