Salmon Poached in Coconut Milk

A while back I made Mahi Mahi Tacos soaked in coconut milk and sauteed in a skillet.  It was so flavorful and succulent that I decided I’d try something similar with my salmon. 

I picked up some salmon the other day and felt like making something different.  Even though I cook a lot, I tend to have my regular weekly dishes too, just like everyone else.  I saw that I had another can of unsweetened coconut milk, lots of limes, and Asian Chili Sauce so considered using those and making it with asian inspired flavors.  In addition I added some sesame oil and while not Asian in flavor I needed a bit of sweetness to the dish so added some honey and finished it off with a slurry of cornstarch to thicken the sauce a bit.

The result was truly amazing!  I served this in a bowl with the coconut milk sauce but think it would have been nice as well with the addition of either coconut rice or zucchini noodles topped with the salmon, and surrounded by the milk, or even your favorite grain.  Definitely worth trying!

Print Recipe

Salmon Poached in Coconut Milk

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 6-8 minutes

Total Time: 16-18 minutes

A simple preparation with outstanding flavor!

Ingredients:

• 1 cup unsweetened conconut milk
• 1/3 cup fresh squeezed lime juice
• zest of a lime, plus extra for garnish
• 1 tsp. Asian Chili Sauce
• 2 tsp. sesame oil
• 1 tsp. honey

 

• 1 tsp. cornstarch
• 1 tsp. water

Directions:

1. In a saucepan just large enough to hold the salmon, combine coconut milk, lime juice, lime zest, chili sauce, sesame oil, and honey.  Mix well to combine.
2. Add fish, making sure that it is submerged in the liquid.  If not add equal parts coconut milk and lime juice.
3. Place the saucepan over medium heat and bring to a low simmer.  Cover the pan and decrease the heat to low.  Cook for 6-8 minutes.
4. If fish does not flake when prodded with a fork at 6-8 minutes, cover the pan and simmer for 2 more minutes.  If fish is not submerged, flip over after 5 minutes of cooking.
5. Place fish on dinner plates, spooning sauce around the sides.  Using a microplane zest some lime over the tops of the fish and serve.