This fabulous dish was posted by Ann Lewandowski. It works beautifully in the Clay Coyote Flameware Skillet or Cazuela.
Salmon with Garlic and Turmeric
1½ teaspoons coarse kosher salt
1 teaspoon ground turmeric
6 medium-size garlic cloves, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons canola oil
½ cup unsweetened coconut milk
½ teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
1. Mix the salt, turmeric, and garlic together in a bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for 30 minutes or overnight, allow the flavors to permeate the fish.
2. Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes. turn the fillet over and sear the underside until browned, about 2 minutes.
3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Stir, and pour this over the fish. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely beginning to flake, 3 to 5 minutes.
4. Transfer the fish to a platter, pour the curry over it, and serve.
