Description
Enjoy a delicious poached salmon dish featuring a creamy coconut lime sauce. This recipe blends rich coconut milk with zesty lime, garlic, and ginger, creating a healthy and satisfying meal. Serve the perfectly poached salmon over rice or quinoa for a wholesome dinner option.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 cup coconut milk
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a medium saucepan, combine the coconut milk, lime juice, lime zest, minced garlic, grated ginger, soy sauce, and honey. Stir well to combine all the ingredients.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Be careful not to let it boil, as we want to keep the coconut milk creamy and smooth.
- Once the poaching liquid is simmering, taste it and adjust the seasoning with salt and pepper. If you like a bit of heat, add the red pepper flakes at this stage. Stir again to incorporate.
- Carefully place the salmon fillets into the saucepan, skin-side down if they have skin. Make sure they are submerged in the poaching liquid. If necessary, you can spoon some of the liquid over the top of the fillets to ensure they are well-coated.
- Cover the saucepan with a lid and let the salmon poach for about 10-15 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and is opaque throughout.
- While the salmon is poaching, keep an eye on the liquid to ensure it remains at a gentle simmer. If it starts to boil, reduce the heat.
- Once the salmon is cooked, carefully remove the fillets from the poaching liquid using a slotted spatula. Place them on a plate and cover them loosely with foil to keep warm.
- Increase the heat under the saucepan to medium-high and let the poaching liquid simmer for an additional 5-7 minutes, allowing it to reduce and thicken slightly. This will intensify the flavors of the sauce.
- After the sauce has thickened, taste it again and adjust the seasoning if necessary. You can add more lime juice for acidity or a pinch of salt if needed.
- To serve, place a generous scoop of cooked rice or quinoa on each plate.
- Gently place a poached salmon fillet on top of the rice or quinoa.
- Drizzle the thickened coconut lime sauce over the salmon, ensuring each fillet is well-coated.
- Garnish with fresh cilantro for a pop of color and added flavor. You can also add extra lime wedges on the side for those who love a zesty kick.
- This dish pairs beautifully with steamed vegetables like broccoli, asparagus, or snap peas. You can also serve it with a simple green salad dressed with a light vinaigrette.
- If you want to elevate the meal further, consider adding some toasted coconut flakes on top for a crunchy texture and additional coconut flavor.
- If you have leftovers, store the salmon and sauce separately in airtight containers in the refrigerator. The salmon will keep for up to 2 days, while the sauce can last for about 3 days.
- To reheat, gently warm the salmon in the microwave or on the stovetop over low heat. Be careful not to overcook it, as salmon can dry out quickly. Reheat the sauce in a small saucepan until warmed through, stirring occasionally.
- Choose high-quality salmon for the best flavor and texture. Wild-caught salmon is often more flavorful than farmed.
- If you prefer a more pronounced lime flavor, you can marinate the salmon in lime juice for 30 minutes before poaching. Just be cautious not to marinate for too long, as the acidity can start to “cook” the fish.
- Experiment with different herbs and spices in the poaching liquid. Fresh basil, mint, or even a splash of fish sauce can add unique flavors to the dish.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes