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Poached Salmon 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 caramelize garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
Poached Salmon in Coconut Lime Sauce in a black skillet, fresh off the stove ready to be served
Poached fish has a bad reputation. The mere mention of it conjures up visions of pale, overcooked, flavourless fish swimming in murky water.
It’s time for a makeover.
Enter – THIS Poached Salmon swimming in an outrageously tasty caramelized Coconut Lime Sauce with lemongrass, ginger and chilli. Poached fish never tasted so good!! 😂
Close up of Poached Salmon in Coconut Lime Sauce in a black skillet
COCONUT CURRY SAUCE – REAL EASY!
Looks like Thai Red Curry, tastes like Thai Red Curry…..
Sure, it doesn’t have quite the same depth of flavour – but it requires a fraction of the time and ingredients. I think even those with sophisticated South East Asian palettes will still be mighty impressed with the flavour of we manage to get in this so quickly and with so few ingredients!
Here’s what goes in the coconut curry sauce – and it’s all things you can pick up at supermarkets.
Ingredients to make Poached Salmon in Coconut Lime Sauce
The one thing that some supermarkets may not carry is Chilli Garlic Sauce which, as the name suggests, is a spicy garlicky paste. But don’t worry if you can’t find it – just sub with any chilli paste, even if it’s not Asian, OR use a chilli sauce like Sriracha.
CARAMELISATION MAKES ALL THE DIFFERENCE!
If you’re looking at the ingredients suspiciously, thinking surely she’s exaggerating, how on earth can so few ingredients make a coconut curry sauce that tastes like Thai Red Curry? I don’t blame you. I’ll be honest – I’ve tried a few simple Coconut sauces before and been disappointed.
So here are the 2 key things in this recipe that add depth of flavour into this otherwise simple sauce:
Sear the salmon first. Just lightly – to add colour and flavour to the salmon as well as leaving behind tasty brown bits in the skillet (it’s called fond!) that adds flavour into the sauce. This is a cooking fundamental – never waste those precious golden bits from searing things!
Caramelise the aromatics (garlic, ginger, lemongrass) with a touch of sugar. It’s amazing how much more flavour that adds to an otherwise simple sauce!
How to make Poached Salmon in Coconut Lime sauce
WHAT TO SERVE WITH THIS POACHED SALMON
There’s enough sauce to serve this over rice or, as pictured, with noodles. I’ve used vermicelli noodles here because they’re quick to prepare – just soak in boiling water for a few minutes,
Add a side of steamed Asian greens and voila! A healthy, Omega 3 rich dinner on the table in 20 minutes!!! – Nagi x
PS If you’re wondering if salmon is good for you, the answer is yes, we should all eat more of it! It’s rich in protein and Omega 3 fatty acids which do all sorts of good things for you – brain, joints and heart. So don’t shy away from salmon because you think it’s too fatty or too high in calories – it’s good fat.
Spoon drizzling Coconut Lime Sauce over Coconut Poached Salmon
WATCH HOW TO MAKE IT
5 from 25 votes
Spoon drizzling Coconut Lime Sauce over Coconut Poached Salmon
Poached Salmon in Coconut Lime Sauce
Prep
10 mins
Cook
15 mins
Total
25 mins
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Course: Mains
Cuisine: Thai-ish
Keyword: Coconut Sauce for Salmon, Poached Salmon
Servings: 4
Calories: 502 kcal
Ingredients
- 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
- Garnish/serving:
- Fresh coriander/cilantro leaves , finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles , soaked per packet, or rice
- Steamed Asian greens
Instructions
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.
Notes
1. Salmon – Skinless is better for this dish because it’s not a crispy skin salmon recipe. But skin on is ok too.
2. 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.
3. 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.
4. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.
5. Variations – This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).
6. 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!
Nutrition Facts
Poached Salmon in Coconut Lime Sauce
Amount Per Serving
Calories 502 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 82mg 27%
Sodium 435mg 18%
Potassium 1017mg 29%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A 1.2%
Vitamin C 3.7%
Calcium 3.4%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.
LIFE OF DOZER
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