Description
Poached Salmon in Coconut Lime Sauce – Easy, flavorful seafood dish with tender salmon in creamy coconut lime sauce. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin removed
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) fish sauce
- 2 teaspoons (10ml) honey or palm sugar
- 2 cloves garlic, minced
- 1-inch (2.5cm) piece fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 2-inch pieces (optional)
- 1–2 Thai chilies, thinly sliced (adjust to taste)
- 1 tablespoon (15ml) vegetable oil
- 1 small shallot, finely diced (about ¼ cup)
- ½ cup (120ml) chicken or vegetable broth
- Fresh cilantro and basil leaves for garnish
- 1 lime, cut into wedges for serving
Instructions
- Step 1: Prepare the Aromatics Heat vegetable oil in a large, deep skillet over medium heat. Add the shallots and cook until softened and translucent, about 2-3 minutes. Add the minced garlic, grated ginger, and sliced chilies (if using), cooking for another 30 seconds until fragrant. Be careful not to burn the garlic as it will create a bitter taste in your Poached Salmon in Coconut Lime Sauce.
- Step 2: Create the Coconut Lime Base Pour in the coconut milk, broth, fish sauce, honey, and lemongrass if using. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5 minutes to allow the flavors to meld together. The sauce should reduce slightly and develop a fragrant aroma that fills your kitchen with tropical scents.
- Step 3: Poach the Salmon Season your salmon fillets with a pinch of salt and carefully place them in the simmering coconut broth, making sure they’re mostly submerged. Cover the pan and poach for 5-7 minutes, depending on the thickness of your fillets. The salmon should be just cooked through but still tender and moist in the center. Remember that perfectly poached salmon should retain its juiciness.
- Step 4: Finish with Fresh Flavors Once the salmon is cooked, carefully remove the fillets to serving plates. Stir the fresh lime juice into the coconut sauce, taste, and adjust seasonings if needed. If the sauce is too thick, add a splash more broth; if too thin, simmer uncovered for a minute or two. Spoon the luscious coconut lime sauce generously over each salmon fillet. Garnish with fresh cilantro, basil leaves, and lime wedges for squeezing over the dish just before eating.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 fillet
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg