Colombian · intermediate
Colombian Encocado Style Pan-Seared Salmon With Coconut Scallion Sauce
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 TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season salmon fillets on both sides with salt, black pepper, and half of the ground cumin.
- 02
Heat 1 tablespoon of achiote oil in a large skillet over medium-high heat until shimmeringly hot.
- 03
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.
- 04
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.
- 05
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.
- 06
Return salmon fillets to the skillet to warm through for 1 minute, sprinkle with fresh cilantro, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Encocado Sauce Reduction
Simmering sautéed aromatics with full-fat coconut milk to create a velvety, emulsified coastal sauce colored naturally by achiote and tomatoes.
Notes from the kitchen
- 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.