Courtesty of Jon Corbett, chef/owner of Windwill Grille, Dillingham, AK

Yield 4-6 servings

3 to 4 lb wild Bristol Bay sockeye salmon fillets, skin on
Cut into portion sizes (~6 oz)

2 14oz cans of unsweetened coconut milk
2 oz of HOT water

¼ c. ground coriander
1 T ground cumin
1 T fresh minced ginger
½ t turmeric
½ t ground red pepper (cayenne)
¼ c. water

¼ c. of vegetable oil
1 T of yellow or black mustard seeds
¼ c. minced or pressed onion
3 cloves of minced or pressed garlic
3 roma tomatoes, cut in half length wise
1 bunch fresh cilantro

1. Combine coconut milk and hot water to make 2 cups of liquid; set aside. 

2. In a small bowl, combine coriander, ground cumin, turmeric, ground red pepper, fresh minced ginger and ¼ cup of water to create a paste; set aside. 

3. Choose a 5-6 quart kettle style pot and add oil.  Heat oil on medium-high heat.  Add mustard seeds to the oil and stir. When the seeds are done "popping" add onions and garlic; continue to stir until onion mixture is soft.  Add the spice mixture and continue to stir for two minutes.  Add coconut mixture, blending in all the spices.  Carefully lay the salmon skin side down into the mixture.  Turn heat to medium; continue to heat until the sauce begins to quiver.  Reduce temp to low.  Every so often, pick up the pot and swirl the mixture to blend the heat better and recoat exposed fish. The mixture should never come to a simmer.

4. Test salmon after 30 min. with a fork; want an even, opaque color.  Move fish to a warm plate, pour sauce over fish and garnish with tomato halves and cilantro. 

Suggested sides: wild rice blend and/or sautéed squash.