Grilled Alaska Salmon with Kerala Fish Moilee Sauce
Grilled Alaska Salmon with Kerala Fish Moilee Sauce by Jomon Kuriakose Director of Culinary at The Tiffin Box
Grilled Alaska Salmon with Kerala Fish Moilee Sauce by Jomon Kuriakose Director of Culinary at The Tiffin Box
Ingredients
Serves 2-4
• 4 salmon steak
• 1 tbsp lime juice
• 1 tsp black pepper
• 1 tsp garlic paste
• 1 tbsp olive oil
• Salt to taste
Kerala Fish Moilee Sauce
• 2 tbsp Coconut Oil
• 1 Onion, thinly sliced
• 1 tsp Ginger, julienned
• 1 Green Chilli, slit
• ½ tsp Turmeric powder
• 1 cup Coconut Milk
• 6–8 Curry Leaves
• 1 small Tomato, sliced
• ½ tsp Black Pepper
• Salt to taste
• 1 tsp Lime juice (finish)
Method
1. Mix lime juice, garlic paste, pepper, olive oil, and salt.
2. Rub lightly over the salmon.
3. Marinate 15–20 minutes.
4. Grill on medium-high heat 3–4 minutes per side until just cooked and slightly charred.
5. Heat coconut oil in a pan.
6. Add onions, ginger, green chilli, and curry leaves. Sauté gently until soft (do not brown).
7. Add turmeric and sliced tomato; cook briefly.
8. Pour in coconut milk and simmer gently for 4–5 minutes.
9. Season with salt, pepper, and finish with lime juice.
10. Spoon the moilee sauce on the plate.
11. Place the grilled salmon on top.
12. Garnish with:
• Fresh Curry Leaves
• Coconut oil drizzle
• Micro herbs or coriander
