Last night, we had the pleasure of dining at my dear friend Arnelle and Roger’s home. Each visit to her table is an immersion in intentionality and beauty, where every detail invites you to slow down and savor the moment. Arnelle embodies thoughtfulness in every aspect of her life, especially in her cooking.
She prepared an off the chart dinner of grilled salmon and mussels, but the true star of the evening was her aromatic coconut-cilantro sauce. As it simmered, the fragrance filled the kitchen, beckoning me to lean in closer, almost wishing I could dive right into the pot. I restrained myself, of course—that would not be polite. It was really hard to be polite.
The sauce, a blend of coconut milk, fresh cilantro, sautéed shallots and garlic, and a touch of chili paste, after the sauce had simmered the mussels were added their juice adds to the flavor. This was poured generously over the grilled salmon transforming the meal into a culinary masterpiece. Each bite was a revelation, and I couldn’t help but think how perfect it would be for our upcoming Christmas gathering.
Now, I know my son-in-law is not a fan of cilantro—his taste buds thinks cilantro taste like soap. I thought perhaps I could work around that by serving him candy canes. After all, Christmas is a time for gift giving.
Arnelle’s Coconut-Cilantro Sauce
Ingredients:
- 1 can of coconut cream
- 1 cup fresh cilantro, chopped (feel free to substitute parsley for those who share my son-in-law’s dislike)
- 2 shallots, finely chopped and sautéed.
- Two whole garlic cloves
- 1 scant tablespoon chili paste (adjust to taste)
- 2 teaspoons of cumin
- 2 teaspoons of tumeric
- 1 Jalapeño diced.
- Salt to taste
Instructions:
- In a saucepan, sauté the shallots until translucent.
- Add the coconut milk and bring to a gentle simmer.
- In a blender mix the cilantro, spices, and garlic then-
- Pour into the simmering pot of coconut cream.
- Once the mixture is fragrant, and reduced, then add the mussels and simmer for a few more minutes to allow the flavors to blend and the mussels release their juice, and all open.
- Do not overcook.
This sauce is perfect over grilled salmon or mussels, but it can also elevate simple sautéed vegetables or rice. As you prepare it, remember Arnelle’s philosophy: cooking is not just part of the nourishing experience x
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