Thai-style salmon with Nicola’s fried tomato and peppers

Discover the unique flavor and quality of Conservas Nicola—where traditional preserves become modern, energizing meals. At Nicola, we honor culinary heritage with every jar, offering unforgettable taste experiences in every bite. Dive into a world of effortless cooking with our carefully crafted products, where the secret lies in the cut and the quality of each ingredient.

This exotic, flavor-packed dish—Thai-style salmon with our fried tomato and peppers—is a delicious fusion of Mediterranean depth and Eastern flair. A unique recipe that you simply can’t miss. 🍣🍅🌶️

Ingredients

• 1 jar of Nicola fried tomato with green peppers
• 4 salmon fillets (not steaks)
• Extra virgin olive oil (EVOO)
• ½ red onion, finely chopped
• 1 tsp grated ginger
• 4 garlic cloves, crushed
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp paprika
• Black pepper to taste
• 6 tsp brown sugar
• 1 tsp sriracha
• 1 tsp honey
• 1 can of coconut milk (400 ml)
• Zest of 1 lime
• Juice of ½ lime
• Salt to taste
• Fresh cilantro
• Green olives or gildas for garnish

Instructions

Step 1: Sear the salmon

• In a large skillet, heat a splash of EVOO over medium-high heat.
• Sear the salmon fillets on both sides until golden. Remove and set aside.

Step 2: Make the base

• In the same pan, sauté the chopped red onion until golden.
• Add the ginger and crushed garlic. Cook for another 2 minutes.

Step 3: Add spices and tomato

• Add cumin, cinnamon, paprika, and black pepper.
• Stir in the brown sugar.
• Pour in the Nicola fried tomato with green peppers, sriracha, and honey. Let it simmer gently.

Step 4: Pour in the coconut milk

• Add the coconut milk and stir well.
• Bring to a gentle boil, then lower the heat and let the sauce thicken slightly.

Step 5: Add lime flavor

• Stir in the lime zest and juice. Taste and adjust salt as needed.

Step 6: Finish cooking the salmon

• Return the salmon fillets to the pan.
• Let them finish cooking in the sauce for a few more minutes until just right.

Step 7: Serve and garnish

• Plate the salmon, spoon the sauce generously on top.
• Garnish with chopped fresh cilantro and a few sliced green olives or gildas.

Frequently asked questions

Can I use a different type of fish?

Yes! This recipe also works beautifully with cod or hake—just adjust cooking time depending on thickness.

What is sriracha, and where can I find it?

Sriracha is a Thai hot sauce made from chili peppers, vinegar, garlic, sugar, and salt. Find it in the international section of most supermarkets or in specialty stores.

How can I make this recipe spicier?

Add more sriracha or throw in chopped fresh chilies when making the base.

Can I prepare this dish in advance?

Absolutely. Make the sauce ahead and simply reheat it before adding the seared salmon just before serving.

What are the best sides to serve with this?

White rice, quinoa, or a light cucumber and mint salad make great pairings.

How should I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat slowly in a skillet to keep the salmon tender.

Pro tip: Don’t forget the crusty bread—you’ll want to soak up every drop of that rich, spiced tomato-coconut sauce.

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