Poached Salmon with Tom Yum Butter Beans

zesty, creamy, punchy

Let me introduce you to your next easy one-pot dinner: Poached Salmon with Tom Yum Butter Beans!

I wanted to make something with a tom yum paste I had in the fridge that wasn’t soup, and also some salmon I had bought earlier that desperately needed to be cooked. After a quick raid in the pantry I found a few cans of butter beans and coconut milk and booom, the inspiration came to me. The dish came out so good that I knew I couldn’t gate keep!

This meal is a little spicy, a little tangy, super aromatic, and full of creamy, comforting textures. The tom yum paste brings that punchy flavor profile: garlicky, citrusy, and full of umami, while the coconut milk softens everything into something a bit more luxurious. The butter beans drink up all that flavor and turn silky, and the salmon gently poaches in the broth until it’s perfectly tender and flaky.

And don’t skip the herbs at the end! They add freshness and color and make the whole thing feel extra alive. I love a mix of dill, mint, and cilantro, but even just one will do the trick.

INGREDIENTS (4 Servings)

• 4 salmon fillets, skinless

• 4 garlic cloves, minced

• 1 tablespoon minced fresh ginger

• 1 shallot, minced

• ¾ cup (177ml) chicken or vegetable stock

• 3 teaspoons tom yum paste

• 1 red chile, finely chopped

• 6.7oz (200ml) coconut milk (about ½ can)

• 30oz (850g) butter beans (about 2 cans)

• 1 teaspoon sugar

• 2 ½ tablespoons fish sauce

• ¼ teaspoon soy sauce

• 1 lime

• 4-5 tablespoons of chopped fresh herbs, such as dill, mint, cilantro, or a combination of all three

• 1 tablespoon finely chopped scallions, green part only (for garnish)

• Freshly ground pepper

• 2 tablespoons avocado oil

• Kosher salt

METHOD

1. Season the salmon on both sides with salt and pepper

2. Heat avocado oil on a dutch oven or heavy bottomed pot with a lid. When the oil is hot, add the ginger and garlic. Stir vigorously for 30 seconds to 1 minute

3. Add the shallots, red chile, and a pinch of salt. Stir for 2 minutes or until shallots are translucent

4. Add tom yum paste. Reduce heat to medium, and cook for 2-3 minutes. Stir frequently to avoid burning the paste

5. Meanwhile, drain the butter beans. Reserve 1 tablespoon of their liquid

6. Add the drained butter beans, 1 tablespoon of their liquid, the chicken or vegetable stock, and a pinch of salt. Simmer for 5-7 minutes, uncovered, to infuse all the flavors

7. Add the salmon and press it down using the back of a spoon so that it’s almost fully submerged (it's ok if the tops are left exposed). Reduce the heat to medium-low, and cover the pot. Poach the salmon for 8-10 minutes or until cooked through. A good way to check is poking the salmon with a fork – if it flakes easily, it’s ready!

8. Carefully remove the salmon from the pot, using two spatulas to avoid breaking it. Set the salmon aside

9. Add the coconut milk, fish sauce, sugar, and soy sauce. Stir to combine. Simmer for 2-3 minutes

10. Turn the heat off and add a squeeze of lime juice. Taste and adjust for salt or acid (lime juice), if needed

11. To plate, add a few ladlefuls of the tom yum beans to a shallow serving bowl and place one salmon fillet on top. Top each bowl with the scallions and fresh herbs (I like to use a combination of dill, mint and cilantro, but feel free to pick just one or two. The important thing is having at least one kind of fresh herb to add freshness). Do this with all the serving portions. Eat immediately and enjoy!

Link to video recipe here!