When it comes to cooking salmon, few methods result in such a tender, melt-in-your-mouth texture as poaching. And when you poach it in a creamy coconut sauce, you’re in for a treat that’s not only easy to prepare but also incredibly luxurious. This coconut poached salmon is a dish that feels fancy but is so simple, you’ll wonder why you’ve never tried it before.
My favorite part about this dish, other than the flavor bomb that is the sauce and how tender the salmon turns out, is that it’s all done in one pot. A minimal cleaning meal is one I can get behind any day of the week.
When it comes to serving, I highly highly suggest pairing it with white rice. Since this recipe makes plenty of sauce (because the more sauce the better), you’re going to want to have a soaking agent to be able to enjoy all of it. White rice mixes in with the salmon and soaks up that sauce as you’re eating, making it the ultimate side pairing.
Now, on to the recipe. If you make it, let me know what you think!
Video recipe linked here
INGREDIENTS (3-4 servings)
1.5 lbs salmon, cut into equal sized fillets (about 4 fillets)
1 small shallot, finely diced
1 teaspoon minced ginger
4 garlic cloves, minced
2 red chilis (or 1 if you want it mild, 3-4 if you want it very spicy)
½ teaspoon ground turmeric
1 teaspoon ground coriander
8-10 cracks of ground black pepper
1 tablespoon tomato paste
27 oz (760ml) coconut milk (about 2 cans)
1 ½ tablespoon fish sauce
1 ½ tablespoon soy sauce
30 grams fresh lemongrass, smashed lightly
1 teaspoon light brown sugar
1 lime
Olive oil
Kosher salt
Serve with white rice. Garnish with finely diced scallions, fresh cilantro, and lime wedges
METHOD
To prepare the lemongrass, first take out the outer layer of the stalk. Then lightly smash it using the flat side of your knife or a meat tenderizer. Set it aside for later
Season the salmon fillets with salt on both sides
Heat a saucepan over high heat. When the saucepan is hot, add a drizzle of olive oil. When the oil is hot, add the salmon fillets. Sear on both sides for 1 minute. Be careful when you flip them as they can break apart! Use a flexible spatula to help you. When the salmon has been seared, set it aside for later
Reduce the heat of the pan to medium. If there is no more oil left in the pan, add a small drizzle of olive oil. Add the diced shallots and cook for 3 minutes
Add the minced ginger and minced garlic. Stir for 30 seconds or until fragrant
Add the diced chilis and stir for 1 minute
Add the turmeric, coriander, black pepper and a pinch of Kosher salt. Stir for 30 seconds
Add the tomato paste and stir to create a ‘paste’
Add the coconut milk, fish sauce, soy sauce, lemongrass, light brown sugar, and two strips of lime peel. Add a generous pinch of Kosher salt. Bring liquid to a simmer. Simmer uncovered for 10 minutes to infuse all those flavors together. You will notice that as it infuses and gets more concentrated, the color will get darker and the texture of the sauce will get ‘silkier’
Reintroduce the salmon to the sauce. Poach for 6 minutes, or until cooked to your liking (6 minutes yields a salmon cooked at medium temp). Make sure to baste the salmon as it poaches with the sauce to ensure the top also gets some love
When the salmon is cooked, remove it from the pan and set it aside
Strain the sauce into a large bowl, discarding the lemongrass and lime peels
Taste the sauce and adjust for salt. Add a squeeze of lime juice
To plate, serve each salmon filet with a side of white rice. Make sure to add plenty of sauce on top of each salmon filet. Garnish with your favorite toppings – I suggest finely chopped scallions, fresh cilantro, and lime wedges