Poached Salmon in Coconut Lime Sauce

Poached Salmon in Coconut Lime Sauce

Ingredients:
– 4 salmon fillets, about 6oz each (skinless if possible)
– Salt and pepper
– 2 tbsp oil, divided
– 2 garlic cloves, finely grated
– 2 tsp ginger, finely grated
– 1 lemongrass, peeled and finely grated
– 1 tbsp brown sugar
– 1 tsp chili garlic paste or other chili paste, adjust to taste
– 14oz coconut milk
– 1 tbsp fish sauce (or soy sauce)
– 2 tsp lime zest (from 1 lime)
– Lime juice, to taste
Garnish/serving:
– Fresh coriander/cilantro leaves, finely chopped
– Finely sliced large red chilies (optional)
– Vermicelli noodles OR rice, soaked as per packet instructions
– Steamed jasmine rice
– Steamed Asian greens

Directions:

1. Season the salmon fillets with salt and pepper.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the salmon fillets and cook for 3-4 minutes on each side, or until just cooked through. Remove the salmon from the skillet and set aside.
3. In the same skillet, heat the remaining oil. Add the garlic, ginger, lemongrass, brown sugar, and chili paste. Cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and add the fish sauce and lime zest. Stir to combine and bring to a simmer.
5. Place the cooked salmon back into the skillet, spooning the coconut lime sauce over the fillets. Cook for another 2-3 minutes until heated through.

6. Stir in lime juice to taste.
7. Serve the poached salmon with the coconut lime sauce over vermicelli noodles, rice, or with steamed Asian greens.
8. Garnish with fresh coriander/cilantro leaves and sliced red chilies, if desired.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4