{"id":4593,"date":"2020-01-28T12:34:14","date_gmt":"2020-01-28T12:34:14","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4593"},"modified":"2020-01-28T12:34:14","modified_gmt":"2020-01-28T12:34:14","slug":"coconut-garam-masala-salmon","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/coconut-garam-masala-salmon\/","title":{"rendered":"Coconut Garam Masala Salmon"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">An exotic-sounding salmon dish that\u2019s actually a cinch to make! Recipe courtesy Chef Logan Mitchell of Cellar Door in San Diego. Serves 4.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>4 (4 oz) salmon fillets<\/li><li>1 1\/2 Tbsp olive oil<\/li><li>Salt and pepper to taste<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 can coconut milk<\/li><li>2 Tblsp garam masala<\/li><li>1 lemon zest and juice<\/li><li>Salt and pepper, to taste<\/li><li>Pint cherry tomatoes<\/li><li>2 Tblsp coconut oil<\/li><li>Optional: chili flakes or fresh chile<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat olive oil in a nonstick skillet over medium-high heat.<\/li><li>Place salmon skin in pan skin side down and cook for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.<\/li><li>Reduce the heat to medium, cover the pan and cook until the salmon is just barely cooked through, about 3 minutes more. The end result should be crispy skin and medium rare flesh.<\/li><li>Meanwhile, for the sauce, cook the first four ingredients in a saucepan for a few minutes until well combined. In a separate pan, saute the halved cherry tomatoes in the coconut oil until heated through. Add tomatoes to saucepan to combine, then pour mixture over medium rare salmon.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/catalinaop.com\/product\/wild-king-salmon-fillet\/\">Salmon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>An exotic-sounding salmon dish that\u2019s actually a cinch to make! Recipe courtesy Chef Logan Mitchell of Cellar Door in San Diego. Serves 4. Ingredients: 4 (4 oz) salmon fillets 1 1\/2 Tbsp olive oil Salt and pepper to taste For the sauce: 1 can coconut milk 2 Tblsp garam masala 1 lemon zest and juice [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4594,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4593"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4593\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}