You ever crave something that's equal parts light and easy to make but full of robust flavors? This recipe — brought to you by the founder's sister-in-law, Michelle (whom we call Mikey) — has you covered with hints of ginger and lemongrass and the ever-cozy comfort of coconut milk. Perfect for lunch or dinner, through every season.
Salmon Poached In Aromatic Coconut Lime Sauce
(Makes 4-6 servings)
4 salmon fillets (ideally skinned, but not crucial)
Salt and pepper
2 tbsp oil, separated
2 garlic cloves , finely grated
2 tsp ginger, finely grated
1 lemongrass, peeled, finely grated
1 to 2 cup fish stock (more if poaching liquid seems dry)
14oz coconut milk
1 tbsp fish sauce (or soy sauce)
2 tsp lime zest (1 lime)
Lime juice, to taste
Fresh coriander/cilantro leaves, finely chopped (recommended)
Julienned green onion (finely sliced longways)
Fresh lime wedges
1. Sprinkle both sides of salmon with salt and pepper.
2. 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 1½ minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool.
4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 1 minute.
5. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
6. Once the coconut milk is aromatic and simmering, add the fish stock
7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and lime.