This is the perfect so-hot-you-could-cook-an-egg-on-the-pavement summer dinner. It is spicy and creamy, full of corn, coconut and fishy goodness and - best of all - you will not have to turn on the stove or the oven, not even once. For something that is an amalgamation of quickly zapped ingredients, the taste is complex and the dish has real depth of flavor with backnotes of turmeric from the fish that work really well with both the corn and the coconut.
This is a fantastic quick meal for one person but somehow elegant enough to serve at a dinner party. It was 100 degrees today so I enjoyed this at room temperature but a hot version would be tasty as well. Quite frankly, I thought that this was one of the best things that I had come up with in a long time.
A true gourmet main course in 14 minutes 32 seconds without heating up the kitchen. Yeehaw! And I bet a vegetarian version with firm tofu in the place of salmon would be equally delicious.
To begin with, please check out the ingredients for the three-minute turmeric salmon recipe. You will also need:
6 ears of corn
1 red onion, peeled, halved and cut into half moons
1 spicy pepper (I used a green Cowhorn pepper but Jalapeno is fine and easier to find)
1 can full-fat coconut milk
1 1/2 Tbsps chopped cilantro (if you are not a fan of coriander, basil would be excllent as well)
Salt
Rinse the unhusked corn quickly and microwave it for 5 minutes. Remove from the microwave and set aside to cool down enough so that you can handle it. As soon as you can, peel away the husk and the silk (which should all come off in one piece after microwaving) and use a knife to remove all of the corn kernels from the cob. As illustrated above, I like a mix of individual kernels and attached segments. Place a quarter of the corn into one each of four soup dishes.
Break the cobs into halves or thirds and put them in a microwave safe dish along with the coconut milk, the chopped spicy pepper, and some salt. Microwave on high for 2 minutes. The summer corn will release cob juices into the coconut milk. Set aside.
Cook the salmon according to the directions in the three-minute turmeric salmon recipe except place a quarter of the onion slices in each salmon package before folding it up.
Remove the cobs from the coconut milk mixture, pour in any fish juices that accumulate in the parchment packages and stir in half the chopped coriander or basil. Adjust salt if needed. Pour a quarter of the hot liquid into each of the soup dishes.
Top with a piece of salmon, a quarter of the onions and a quarter of the remaining chopped coriander or basil.
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