These Poached Salmon are made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
- 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
- Salt and pepper
- 2 tbsp oil , separated
- 2 garlic cloves , finely grated
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
- 400 g/14oz coconut milk (Note 2)
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (1 lime)
- Lime juice, to taste
- Fresh coriander/cilantro leaves, finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles, soaked per packet, or rice
- Steamed Asian greens
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
- Salmon - Skinless is better for this dish because it's not a crispy skin salmon recipe. But skin on is ok too.
- Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated.
- Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.
- Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.
- Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.
- Variations - This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).
- Nutrition assumes all sauce is used. Remember - all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!