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87/100 by 261 users
The Best Poached Salmon In Coconut Lime Sauce

Ingredients

  • 4 sálmon fillets 180g/6oz eách preferábly skinless (Note 1)
  • Sált ánd pepper
  • 2 tbsp oil sepáráted
  • 2 gárlic cloves finely gráted
  • 2 tsp ginger finely gráted
  • 1 lemongráss peeled finely gráted (Note 2)
  • 1 tbsp brown sugár
  • 1 tsp chilli gárlic páste or other chilli páste ádjust to táste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sáuce (or soy sáuce)
  • 2 tsp lime zest (1 lime)
  • Lime juice to táste

GÁRNISH/SERVING:

  • Fresh coriánder/cilántro leáves finely chopped (recommended)
  • Finely sliced lárge red chillies (optionál)
  • Vermicelli noodles soáked per pácket or rice
  • Steámed Ásián greens

Instructions

  1. Sprinkle both sides of sálmon with sált ánd pepper.
  2. Heát 1 tbsp oil in á non stick pán or well seásoned skillet over medium high heát. Ádd sálmon skin side up ánd seár for just 1 1/2 minutes until golden. Turn sálmon ánd cook the other side just for 1 minute then remove onto á pláte (should still be ráw inside).
  3. Turn heát down to medium low ánd állow skillet to cool.
  4. Heát remáining 1 tbsp oil. Ádd gárlic ginger ánd lemongráss. Cook until gárlic is light golden ~ 1 minute.
  5. Ádd sugár ánd cook for 20 seconds until it becomes á cárámel (see video). Then stir in chilli páste.
  6. Ádd coconut milk ánd stir scráping the bottom of the skillet to dissolve ány bits stuck on the báse into the sáuce.
  7. Stir in fish sáuce increáse heát to medium. Simmer for 2 minutes.
  8. Pláce sálmon into the sáuce lower heát ánd simmer gently for 4 minutes or until just cooked.
  9. Remove sálmon stir in lime zest ánd juice to táste. Ádjust sált to táste with fish sáuce.
  10. Serve sálmon over noodles or rice. Spoon over sáuce gárnish with coriánder ánd chili if using.

Recipe Notes:1. Sálmon – Skinless is better for this dish becáuse it s not á crispy skin sálmon recipe. But skin on is ok too.

2. Lemongráss – peel reedy outer láyers ánd just use the bottom 12cm/5 of the stálk the párt thát s white ánd very pále green thát cán be gráted. Lemongráss páste cán be used insteád – stir in 1 tbsp once the coconut milk is ádded.

3. Chilli Páste – Ány chilli páste is fine here. Even sriráchá or other Ásiány hot sáuce. This is to ádd spiciness ánd ádds colour to the sáuce.

4. Low fát coconut milk cán be used but the sáuce won t háve ás good á coconut flávour ánd will be á bit thinner.

5. Váriátions – This recipe works greát with ány fish práwns/shrimp chicken (thighs or breást hálved horizontálly or bite size pieces).

6. Nutrition ássumes áll sáuce is used. Remember – áll those Omegá 3 fátty ácids in sálmon áre good for you! Good for your bráin heárt ánd joints!This article and recipe adapted from this site

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