Coconut Lime Poached Salmon (Printable version)
Salmon poached in coconut-lime broth with ginger and cilantro; serves 4, gluten- and dairy-free.
# What you need:
→ Fish & Aromatics
01 - 4 skinless salmon fillets, approximately 6 ounces each
02 - 1 small onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 tablespoon freshly grated ginger
05 - 1 red chili, thinly sliced (optional for added heat)
→ Poaching Liquid
06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3/4 cup low-sodium chicken broth or vegetable broth
08 - Zest and juice of 2 limes
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce or tamari
11 - 1 teaspoon sugar or honey
→ Garnish & To Serve
12 - 2 tablespoons chopped fresh cilantro
13 - Lime wedges
14 - 2 spring onions, sliced
15 - Cooked jasmine rice or rice noodles (optional)
# How To:
01 - Heat a splash of oil in a large, deep skillet or saucepan over medium heat. Add onion, garlic, ginger, and red chili. Sauté for 3 to 4 minutes until softened and fragrant.
02 - Stir in coconut milk, broth, lime zest, lime juice, fish sauce, soy sauce, and sugar. Bring to a gentle simmer while mixing to combine flavors.
03 - Arrange salmon fillets in the coconut-lime mixture. Cover and maintain a gentle simmer over low to medium heat for 10 to 12 minutes, until the salmon is just cooked and flakes easily with a fork.
04 - Check the broth and adjust seasoning with additional lime juice, fish sauce, or soy sauce if desired. Remove salmon from heat once done.
05 - Plate salmon and ladle over poaching broth. Garnish with cilantro, spring onions, and extra lime wedges. Serve over jasmine rice or rice noodles if desired.
# Expert Advice:
01 -
- The broth is so fragrant and velvety, you’ll want to drink it by the spoonful while no one’s watching.
- Even picky eaters melt for the gentle citrus and rich coconut, and cleanup is delightfully simple.
02 -
- Leaving the heat too high breaks the coconut milk and leaves a grainy sauce—gentle simmer is key.
- Zesting the lime straight into the pan means you capture all those essential oils for maximum fragrance.
03 -
- Never walk away from the pan in step one—burnt garlic happens fast and will haunt the broth.
- Let the salmon rest in the liquid off-heat for a minute before serving—this makes each bite impossibly tender.