POACHED SALMON IN COCONUT LIME SAUCE
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 17
Steps:
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CREAMY COCONUT-LIME SALMON
This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
- Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
- Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
- Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.
COCONUT & LIME SALMON
A Thai style dressing to marinate your salmon, then cooked on the barbecue - with a cucumber/mango salad. Serve with steamed rice and a lime wedge. From my local supermarket summer entertaining recipes. Chicken breast fillets can also be substituted. Hubby is allergic to seafood, so this seems like a nice option for me us - salmon for me chicken for him! Note: Note: Prep time does not include marinating time of 30 minutes.
Provided by Good Looking Cooking
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: Prep time does not include marinating time of 30 minutes.
- Remove spines from lime leaves and shred finely.
- Wash and finely chop coriander roots, reserve coriander sprigs.
- Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
- Halve cucumbers lengthways.
- Remove seeds with a teaspoon, finely dice and place in a bowl.
- Remove cheeks from mango, scoop out flesh and dice.
- Add to bowl with cucumber.
- Chop half the reserved coriander sprigs& add to mango/cucumber mix.
- Pre-heat a barbecue plate on high, then grease with oil.
- Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
- Turn & cook for 2-3 minutes or to your preference.
- Serve salmon with steamed rice, cucumber salad and a lime wedge.
Nutrition Facts : Calories 608.4, Fat 27, SaturatedFat 11.1, Cholesterol 146.3, Sodium 250, Carbohydrate 23.7, Fiber 2.7, Sugar 17.5, Protein 68.3
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