Description
A tropical-inspired dish featuring tender salmon fillets poached in a rich coconut lime sauce, perfect for any occasion.
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin removed
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) fish sauce
- 2 teaspoons (10ml) honey or palm sugar
- 2 cloves garlic, minced
- 1-inch (2.5cm) piece fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 2-inch pieces (optional)
- 1–2 Thai chilies, thinly sliced (adjust to taste)
- 1 tablespoon (15ml) vegetable oil
- 1 small shallot, finely diced (about ¼ cup)
- ½ cup (120ml) chicken or vegetable broth
- Fresh cilantro and basil leaves for garnish
- 1 lime, cut into wedges for serving
Instructions
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the diced shallots, cooking until softened and translucent, about 2-3 minutes. Incorporate minced garlic and grated ginger, adding sliced chilies if desired. Sauté for another 30 seconds.
- Pour in the coconut milk, broth, fish sauce, honey, and lemongrass. Mix well and bring to a gentle simmer, then reduce heat to low and let cook for 5 minutes.
- Season the salmon fillets lightly with salt. Place them in the simmering coconut broth and cover. Poach for 5-7 minutes until the salmon is just cooked through.
- Transfer salmon fillets to serving plates. Stir fresh lime juice into the sauce, adjusting seasonings as needed. Spoon the sauce over the salmon and garnish with cilantro, basil, and lime wedges.
Notes
For a vegetarian option, substitute fish sauce with soy sauce. To add texture, toss in sautéed vegetables during the last minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg