1/2 pound fresh salmon fillet 1 1/4 cups Five-Spice Vinegar (recipe below) 3 tablespoons Coconut Cream (recipe below) 1/4 teaspoon salt Dash of freshly ground black pepper 1 small fennel bulb, thinly shaved 2 cups baby salad greens 2 lime wedges
Five-spice Vinegar: Combine 2 cups coconut vinegar, 2 pieces star anise, 1 Bay leaf, 1 cinnamon stick, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and 5 cloves in a glass jar. Allow to sit for 24 hours in a cool dry place. May be kept for up to 6 months.
Coconut Cream: Pour one can coconut milk into a small saucepan and simmer over low-medium heat for 40 to 45 minutes. Cool the reduced coconut cream to room temperature and refrigerate. Once chilled, it will have the consistency of cream cheese. Stir in an airtight container in the refrigerator for up to 2 weeks.
Marinate the salmon: Place the salmon filet in a nonreactive dish. Pour 1 cup of the five-spice vinegar over the salmon and cover with plastic wrap. Marinate for 15 minutes in the refrigerator. Turn the filet over and marinate another 15 minutes. The flush will turning opaque pink in the center of the filet will remain translucent. Remove the fillets from the dish and discard the marinade. Slice the salmon into 1/4 inch slices. Set aside.
Make the salad dressing: Combine the remaining 1/4 cup five-spice vinegar with the coconut cream, salt, and pepper. Whisk the ingredients together.
Make the fennel salad: In another bowl combine the shaved fennel and salad greens. Pour the coconut dressing over the salad and lightly toss. Arrange the salad on a serving platter. Lay the sliced salmon around the salad. Squeeze the salmon lightly with lime and sprinkle with sea salt just before serving.
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