Description
Succulent poached salmon in a creamy coconut lime sauce offers a tropical twist to your dinner table.
Ingredients
- 4 salmon fillets (about 6 ounces each), skin removed
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent and fragrant—about 3-5 minutes.
- Pour in the coconut milk and fish stock or water. Stir in the lime zest, lime juice, and soy sauce. Optionally add honey or maple syrup for a hint of sweetness. Season the sauce with salt and pepper to taste.
- Bring the sauce to a gentle simmer. Carefully place each salmon fillet into the skillet, ensuring they sit in the sauce without touching each other.
- Cover the skillet and let the salmon poach for 10-12 minutes, or until the salmon becomes opaque and flakes easily with a fork.
- Once cooked, gently transfer the salmon to a serving plate. Spoon the sauce over the top, and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of citrus.
Notes
Perfect for special occasions or cozy family dinners. Adjust cooking time to preference for firmer salmon.
