Best Coconut Poached Salmon Recipes

SALMON POACHED IN AROMATIC COCONUT LIME SAUCE

Steps:

• Heat 1 tablespoon oil in a non-stick pan or well-seasoned skillet over medium high heat. Season salmon with salt and pepper, then add to pan skin-side down (if skin is still on) and sear until fillet releases easily from pan, about 2 minutes. Turn salmon and cook the other side for another minute, then transfer to a plate. The salmon should not be cooked through at this point.
• Turn heat down to medium-low and allow skillet to cool. Then, heat remaining tablespoon oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 30 seconds. Add coconut milk and stir, scraping the bottom of the skillet to deglaze any bits stuck on the base into the sauce. Bring coconut milk to a simmer, then stir in fish stock and fish sauce. Simmer for 2 minutes.
• Place salmon into the sauce, then lower heat to a gentle simmer. Cook for 4 minutes, or until just cooked through. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce. Serve salmon fillets over noodles or rice. Spoon over coconut sauce, garnishing with green onions, cilantro, and lime.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

BAKED SALMON WITH COCONUT-TOMATO SAUCE

Steps:

• Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
• Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
• Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
• Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
• To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.