Poached Salmon in Coconut Lime Sauce
Lightly seared salmon simmers in a coconut lime sauce with lemongrass, ginger, and chilli. Serve it over noodles or rice.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Poached Salmon in Coconut Lime Sauce
Lightly seared salmon simmers in a coconut lime sauce with lemongrass, ginger, and chilli. Serve it over noodles or rice.
Cookin' · https://cookin.club/recipes/poached-salmon-in-coconut-lime-sauce
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Salmon and sauce
Garnish and serving
Equipment
- Non-stick pan or well-seasoned skillet
- Plate
Instructions
Step 1: Sprinkle both sides of the salmon with salt and pepper.
Step 2: Heat 1 tablespoon oil in a non-stick pan or well-seasoned skillet over medium-high heat. Add the salmon skin-side up and sear for 1 1/2 minutes, until golden. Turn the salmon and cook the other side for 1 minute, then transfer it to a plate. It should still be raw inside.
Step 3: Turn the heat down to medium-low and let the skillet cool.
Step 4: Heat the remaining 1 tablespoon oil. Add the garlic, ginger, and lemongrass. Cook for about 1 minute, until the garlic is light golden.
Step 5: Add the sugar and cook for 20 seconds, until it becomes a caramel. Stir in the chilli paste.
Step 6: Add the coconut milk and stir, scraping the bottom of the skillet to dissolve any browned bits into the sauce.
Step 7: Stir in the fish sauce and increase the heat to medium. Simmer for 2 minutes.
Step 8: Place the salmon in the sauce, lower the heat, and simmer gently for 4 minutes, or until just cooked.
Step 9: Remove the salmon. Stir the lime zest and lime juice to taste into the sauce. Adjust the salt to taste with fish sauce.
Step 10: Serve the salmon over noodles or rice. Spoon the sauce over it and garnish with coriander and chilli, if using.
Notes
Ingredient notes
Skinless salmon works well here, but skin-on fillets are also fine.
For lemongrass, peel away the reedy outer layers and grate the bottom 12 cm (5 inches) of the stalk, where it is white or very pale green. Alternatively, stir in 1 tablespoon lemongrass paste when you add the coconut milk.
Any chilli paste can be used, including sriracha or another hot sauce. Adjust it to taste.
Low-fat coconut milk can be used, though the sauce will be thinner and have less coconut flavour.
The sauce also works with other fish, prawns or shrimp, and chicken.
Nutrition per serving
- Calories
- 502 kcal
- Fat
- 38 g
- Saturated fat
- 22 g
- Carbohydrates
- 9 g
- Sugar
- 6 g
- Fiber
- 2 g
- Protein
- 32 g
- Sodium
- 435 mg
- Cholesterol
- 82 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Salmon is lightly seared, then gently poached in a coconut lime sauce flavoured with garlic, ginger, lemongrass, and chilli. Serve it over vermicelli noodles or rice.
The sauce gets extra depth from caramelising the aromatics with brown sugar before adding the coconut milk.
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