Coconut Poached Salmon Recipes

BAKED SALMON WITH COCONUT BROTH

Baked Salmon with Coconut Broth image

This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 14

Ingredients

1 smashed clove garlic
1/2 thinly sliced small red chile
1 chopped stalk lemongrass (outer layers removed)
1/2 cup Cleansing Broth
1 cup light coconut milk
Two 5-ounce skinless fillets wild salmon
2 tablespoons extra-virgin olive oil, divided
Coarse salt
1/2 sliced red onion
1 cup thinly sliced carrots
1 sliced head baby bok choy
1 cup cooked brown rice, divided
Sliced scallion, for garnish
Lime, for garnish

Steps:

In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g

BAKED SALMON WITH COCONUT CRUST

Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories World Cuisine Recipes Asian

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

COCONUT-POACHED FISH WITH BOK CHOY

Coconut-Poached Fish With Bok Choy image

This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Provided by Colu Henry

Categories dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13 1/2-ounce) cans coconut milk
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
1/4 cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)

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.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams

THAI-POACHED SALMON

Thai-Poached Salmon image

This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed.

Provided by English_Rose

Categories Long Grain Rice

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 1/2 ounces long grain rice
1 tablespoon Thai red curry paste
7/8 cup coconut cream
2 salmon fillets, skinless
6 ounces green beans, trimmed
1 ounce fresh cilantro leaves

Steps:

Cook rice according to the packet instructions.
Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
Gradually stir in a coconut cream and bring to a simmer.
Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.

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