Salmon Poached In Aromatic Coconut Lime Sauce Recipes

CREAMY COCONUT-LIME SALMON

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.

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.