One-Pan Poached Salmon in Coconut-Lime Sauce
September 18th, 2019A Delicate Preparation Full of Bold Flavors
This recipe for salmon poached in coconut milk is just the right amount of rich, and bursting with flavor. It features a creamy lime sauce for fish that's so easy to make, infused with ginger and lemongrass for some aromatic flair. It's perfect for serving with a side of rice or veggies, and quick enough to pull together for lunch or dinner, making it one of the most versatile meals you can have in your recipe rotation.
Any variety of wild-caught salmon can benefit from poaching as a cooking method, as it brings out the most delicate qualities in flavor and flakiness, even when you're cooking a firm and robust fillet like sockeye. Coho and king salmon, which are naturally a bit more delicate, are especially delicious when poached.
One-Pan Poached Salmon in Coconut-Lime Sauce
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions sockeye salmon, coho salmon, or king salmon
- 2 tablespoons high-heat cooking oil, divided
- Sea salt and freshly ground pepper
- 2 garlic cloves, finely minced
- 2 teaspoons ginger, finely grated
- 1 lemongrass stem, peeled, finely grated (optional)
- 1 (14 oz.) can coconut milk
- 1 to 2 cups fish stock or veggie stock
- 1 tablespoon fish sauce, soy sauce, or gluten-free tamari
- 2 teaspoons lime zest (from 1 lime)
- Lime juice, to taste
- Fresh cilantro leaves, finely chopped
- Julienned green onion, finely sliced
- Fresh lime wedges
- Rice or noodles for serving, if desired
Instructions
1. Heat 1 tablespoon oil in skillet over medium high heat. Season salmon with salt and pepper, then add to pan skin-side down and sear until fillet releases easily from pan, about 3 minutes. Turn salmon and cook the other side for another minute, then transfer to a plate. The salmon should not be cooked through at this point.
2. Turn heat down to medium-low and allow skillet to cool. Then, heat remaining tablespoon oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 30 seconds. Add coconut milk and stir, scraping the bottom of the skillet to deglaze any bits stuck on the base into the sauce. Bring coconut milk to a simmer, then stir in stock and fish sauce/soy sauce. Simmer for 2 minutes.
3. Place salmon into sauce, then lower heat to a gentle simmer. Cook for 4 minutes, or until just cooked through. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce/soy sauce. Serve salmon fillets over noodles or rice. Spoon over coconut sauce, garnishing with green onions, cilantro, and lime.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
