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Polynesia · 1000 AD · The Great Pacific Migrations

Coconut-Lime Salmon

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Coconut-Lime Salmon
Polynesia · 1000 AD · The Great Pacific Migrations

I'a Niu

Between 800 and 1200 AD, the Polynesian people accomplished one of the most extraordinary feats of navigation in human history: sailing in double-hulled voyaging canoes across the open Pacific to discover and settle Hawaii, New Zealand, Easter Island, and hundreds of smaller islands — using only the stars, ocean swells, wind patterns, and the behavior of birds as their navigation instruments. They carried their civilization with them: plants, animals, tools, traditions, and recipes. The coconut — carried as both food and the means of growing food wherever they landed — was central to the Polynesian voyaging diet. Cracked open, its water provided hydration; its flesh provided fat; its cream, expressed by squeezing the grated flesh through woven fiber, provided a cooking medium that required no refrigeration and added its distinctive richness to whatever protein was available. Combined with the citrus fruits they cultivated on their home islands and the fish they caught daily from the ocean, it produced a cuisine of clean, bright flavors built from what the sea and the coconut palm provided. The coconut-lime salmon is the most direct modern descendant of this Pacific tradition: fish cooked in coconut cream with citrus acid, a preparation that has been made on the edges of the Pacific Ocean for a thousand years.
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Ingredients

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Method

I

In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula,  flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.

II

Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.

III

Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.

IV

Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.