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 | VIDEO
Lip-smacking combo of coconut and lime paired with curry powder and all spice creates a magically delicious bed of sauce for salmon. So good!
Provided by Nish Kitchen
Categories Lunch, Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Place salmon fillets on a tray. Pat dry with a paper towel. Season with salt and pepper. Flip them over and season the other side. Set aside.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Place salmon skin side down and cook for 2-3 minutes or until the skin turns crispy and brown. Flip them over and cook the other side for 2-3 minutes. Remove from pan.
- To the same pan, add 1 tablespoon oil. When oil is hot, add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger and garlic. Sauté, stirring, for 1 minute or until fragrant.
- Add ground all spice and curry powder. Sauté, stirring, for a minute or until aromatic. Pour in coconut milk. Bring to the boil. Simmer for 5 minutes or until slightly thickened.
- Add lime zest, lime juice and chopped parsley leaves. Stir to combine. Season with salt and pepper. Return salmon fillets to the pan. Cook for a further 2 minutes or until salmon is cooked through.
- Garnish with parsley leaves, dried red chili flakes and lime wedges.Serve immediately with sautéed sugar snap peas, white or brown rice, or naan.
Nutrition Facts : Calories 195 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
JAMAICAN SALMON WITH COCONUT CREAM SAUCE
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.
Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.
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