Fricassee of thieves

1-2” thick (1/2lb per steak)

Start with two or four nice sized (Pondie) salmon steaks…the ones that look like snake and have pesky bones in them. Wash them, pat them dry and set aside.
Now take the cucumber (Snake) and use a peeler, peel off some of the skin, but not all. Cut it lengthwise and with a spoon, scoop out the seeds and watery bits. Then cut into thin slices. Cut the white onion into thin slices. Add both to a colander along with the salt. Let stand for 20 minutes to drain.
In the meantime, in a small food processor blend the garlic, cream of coconut, rice wine vinegar, dill, sour cream and mayonnaise. Add to a medium bowl along with the cucumber and onion, toss together, add pepper to taste, cover and refrigerate.
Pre-heat oven to 350°F (177C). Place a 3-1/2 quart cast iron pan or braiser (a pan with an over proof lid) over med-high heat and add the coconut oil and vegan butter, allow to melt and blend. When hot, sear the salmon steaks for 4 minutes per side.
Remove and set aside, add the leek to the pan and sauté until lightly translucent, about 3 minutes. Add the parsley and dill, give it a good toss. Add the cream of coconut and stock and bring to a light boil. Turn the heat off and nestle the salmon steaks on top of the mixture, making sure the liquid only comes up a bit of the way on the salmon. Cover the pan, place it in the oven.
Bake for 15-20 minutes (thicker steak should be 20). Remove from the oven and let stand for 5 minutes. Serve with the cucumber (snake) relish and rice.

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