SECRET GINATAANG SALMON RECIPE | SPECIAL SALMON IN COCONUT MILK SAUCE | SUPER EASY TO MAKE!!!

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Ginataang Salmon (Salmon in Coconut Milk Sauce) is a very delicious dish. We used to serve this in our restaurant and is very easy to make.

As a technique, we cook the sauce ahead and separately so that we can store it and make sure that the sauce is perfect before we mix it in with the Salmon. It also makes for easy cooking as you easily and quickly cook small batches whenever you want.

The sauce is also a very versatile sauce as it can be used in other seafood meats: shrimp, mussels, scallops, crabs and even in other fish fillets like tilapia.

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Ginataang Salmon (Salmon in Coconut Milk Sauce)
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Coconut Cream Sauce:
(this is for a big batch, so just adjust proportionately is you are just making a small batch)
3 pcs Onions (medium-sized)
About 6 thumb-size Ginger
3 tablespoons Minced Garlic
1/3 cup Fish Sauce (Patis)
3 cups Beef Broth (or water if no broth)
1 pc Beef Cube (Beef Bullion) - optional
3 cans Coconut Cream (if using Coconut Milk use 4 cans instead)
1 pc Anaheim Pepper
Pinch of Sugar
Pepper to taste
3 tbsp Cornstarch mixed with a little cold water

Cooking the Salmon:
Season salmon fillet with a little salt and pepper.
In a pan, put a little Olive Oil.
Fry the salmon (skin side up first) - 3 to 5 minutes.
Flip over, then fry other side around 2 minutes only.
Add the pre-cooked Coconut Cream Sauce (as much as you like).
Turn heat down and continue simmer for about 2-3 minutes.
Add a little spinach and a couple of cherry tomatoes for color.
After about 20 to 30 seconds, turn off heat. Ready to plate.