Poached Salmon in Coconut Lime Sauce
A quick and easy poached salmon in a coconut lime sauce that tastes like a Thai coconut curry. This recipe is perfect even for busy weeknights!
Ingredients
Salmon
- 4 fillets salmon fillets 180g/6oz each, preferably skinless
Seasoning
- salt and pepper to taste
Oil & Aromatics
- 2 tbsp oil separated
- 2 cloves garlic finely grated
- 2 tsp ginger finely grated
- 1 lemongrass peeled and finely grated
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste
- 400 g coconut milk
- 1 tbsp fish sauce or soy sauce
- 2 tsp lime zest from 1 lime
Garnish/Serving
- fresh coriander/cilantro leaves finely chopped
- finely sliced large red chillies optional
- vermicelli noodles or soaked per packet, or rice
- steamed jasmine rice
- steamed Asian greens
Instructions
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non-stick pan over medium-high heat. Add salmon, skin side up, and sear for 1.5 minutes until golden. Turn and cook the other side for 1 minute, then remove onto a plate (should still be raw inside).
- Reduce heat to medium-low and allow skillet to cool. Heat remaining oil, then add garlic, ginger, and lemongrass. Cook until garlic is light golden (~1 minute).
- Add sugar and cook for 20 seconds until it caramelizes, then stir in chilli paste.
- Stir in coconut milk, scraping the bottom of the skillet to dissolve any bits stuck on the base.
- Stir in fish sauce, increase heat to medium and simmer for 2 minutes.
- Place salmon into the sauce, lower heat, and gently simmer for 4 minutes or until just cooked.
- Remove salmon, stir in lime zest and juice to taste, and adjust salt if needed.
- Serve salmon over noodles or rice, spoon over sauce, and garnish with coriander and chili if using.
Notes
Skinless salmon is preferred but skin-on is okay as well. Low fat coconut milk can be used but will be thinner. This recipe works great with other proteins like chicken or prawns.