Coconut Lime Poached Salmon
This coconut lime poached salmon is rich, bright, and packed with aromatic flavor from garlic, ginger, and lemongrass. The salmon is quickly seared, then gently finished in a silky coconut sauce for an easy dinner that feels restaurant-worthy. Serve it over rice or noodles to soak up every spoonful.
Servings4 Portions
Prep Time10 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
4
- salmon fillets, skinless4
- lemongrass1 stalk
- garlic2 cloves
- ginger2 tsp
- coconut milk400 g
- lime zest2 tsp
- lime juice2 tbsp
- neutral oil2 tbsp
- fish sauce1 tbsp
- brown sugar1 tbsp
- chilli garlic paste1 tsp
- salt and pepper
- fresh cilantro leaves
- finely sliced large red chillies
- vermicelli noodles
- steamed jasmine rice
- steamed Asian greens
Step-by-Step Instructions
01
Pat the salmon dry, then season both sides lightly with salt and black pepper.
02
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the salmon and sear for about 1 1/2 minutes on the first side until lightly golden. Flip and cook for 1 minute more, then transfer to a plate. The salmon should still be undercooked in the center.
03
Reduce the heat to medium-low and let the skillet cool for about 1 minute so the aromatics do not burn.
04
Add the remaining 1 tbsp oil, then stir in the garlic, ginger, and finely minced lemongrass. Cook for about 1 minute, stirring often, until fragrant and the garlic is just starting to turn golden.
05
Sprinkle in the brown sugar and cook for 15 to 20 seconds until it begins to melt and caramelize. Stir in the chili garlic paste.
