Description
A delicate and flavorful poached salmon dish simmered in a creamy coconut lime sauce, accented with garlic, ginger, and fresh cilantro. This easy-to-make recipe delivers a tender, moist salmon perfect for a nutritious weeknight meal or a special dinner.
Ingredients
Scale
Salmon and Main Ingredients
- 4 salmon fillets (6 ounces each), skin removed
- 1 cup full-fat coconut milk
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
Aromatics and Seasonings
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Zest and juice of 2 limes
- 1 tablespoon soy sauce (or tamari)
- Fresh cilantro, for garnish
Instructions
- Prepare Ingredients: Gather all ingredients by chopping the onion finely, mincing the garlic, and zesting and juicing the limes to ensure everything is ready before cooking.
- Sauté Aromatics: In a medium saucepan over medium heat, add olive oil or butter. Sauté the chopped onion until it becomes translucent, then add minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Make the Sauce: Stir in the coconut milk, fish stock or water, lime zest, lime juice, soy sauce, and honey if using. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Poach the Salmon: Gently place the salmon fillets into the simmering sauce. Cover the saucepan with a lid and allow the salmon to poach for 10-15 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
- Serve: Carefully remove the salmon from the saucepan and plate it. Drizzle the coconut lime sauce over the top and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
- For a dairy-free version, use olive oil instead of butter.
- Fish stock can be substituted with water or vegetable stock if unavailable.
- Adjust lime juice amount to taste for desired tanginess.
- Serve with steamed rice or sautéed greens to make it a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
