Poached Salmon in Coconut Lime Sauce
Poached Salmon created exotic with an easy, superb Coconut Lime Sauce!! Tastes sort of a Thai coconut sauce – however it’s fast and simple. The trick is to caramelise garlic, ginger and lemongrass with a whit of sugar before adding the coconut milk. It’s unbelievable what a distinction it makes!
Poached fish contains a dangerous name. The mere mention of it conjures up visions of pale, overcooked, flat fish swimming in murky water.
It’s time for a makeover.
Enter – THIS stewed Salmon swimming in Associate in Nursing atrociously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chili. Stewed fish ne'er tasted thus good!!
How to poach salmon
The “normal” thanks to poach salmon involves transportation a pot of water to the boil with some basic aromatics like lemon and sprigs of herbs, then the salmon is gently simmered till it’s parched.
This isn’t my favorite thanks to cook salmon. I miss the flavour you get from searing.
So my technique of creating stewed salmon involves gently searing first then preparation within the same pan.
- 4 salmon fillets , 180g/6oz each preferably skinless
- Salt and pepper
- 400 g/14oz coconut milk
- 2 garlic cloves , finely grated
- 2 tbsp oil , separated
- 1 lemongrass , peeled, finely grated
- 2 tsp ginger , finely grated
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (1 lime)
- Lime juice , to taste
- Fresh coriander/cilantro leaves , finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles , soaked per packet, or rice
- Steamed Asian greens
- 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.