INGREDIENTS
• 1 1/2 kilo of Salmón de Chile fillet without skin, cut into 6 individual fillets
• 50 cc of lemon juice
• 350 grams of clean squid rings
• 3 of finely chopped scallions
• 1 finely chopped red pepper
• 3 tomatoes, seeded and chopped
• 1/2 cup of dendé oil
• 1 cup of coconut milk
• 1/2 cup of water or salmon broth
• Salt and pepper to taste
• 3 tbsp of fresh cilantro chopped to use as garnish before serving
PREPARATION
1. Season the salmon fillets and add the lemon juice.
2. In a large and deep skillet, place the chopped tomatoes.
3. Add the salmon fillets in an orderly manner, then the scallions, chopped paprika and finally pour in the dendé oil, coconut milk and water. Cover the pan and cook over a medium heat for 15 to 20 minutes, without stirring, until the salmon is cooked.
4. Sprinkle with chopped fresh coriander and serve immediately with the coconut sauce from the pan.
5. Accompany preferably with white rice.
