Name: Poached Salmon in Coconut Lime Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southeast Asian
Ingredients: 4 salmon fillets, 180g/6oz each, preferably skinless; Salt and pepper, to taste; 2 tbsp oil, divided; 2 garlic cloves, finely grated; 2 tsp ginger, finely grated; 1 lemongrass stalk, peeled and finely grated; 1 tbsp brown sugar; 1 tsp chili garlic paste (adjust to taste); 400 g/14oz coconut milk; 1 tbsp fish sauce (or soy sauce); 2 tsp lime zest (from 1 lime); Lime juice, to taste; Fresh coriander/cilantro leaves, finely chopped (recommended); Finely sliced large red chillies (optional); Vermicelli noodles or steamed jasmine rice; Steamed Asian greens

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Introduction

Poached Salmon in Coconut Lime Sauce is a delicate and flavorful dish that combines tender salmon fillets with a fragrant, tangy sauce. This easy recipe balances creamy coconut milk with zesty lime and a hint of spice, perfect for a light yet satisfying meal.

The image shows a dish with three cooked salmon pieces submerged in a creamy orange curry sauce inside a black pan set on a white marbled surface. The salmon pieces have a slightly browned, crispy texture on top, visible grill marks, and a moist pink flesh underneath. The curry sauce has a smooth, rich texture covering the bottom and sides of the pan. Red chili slices are scattered over the salmon and sauce, adding bright red spots. Fresh green cilantro leaves and pale green lime wedges with visible segments rest on and around the salmon, adding fresh color contrast. A silver spoon resting on one salmon fillet shows some sauce inside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets, 180g/6oz each, preferably skinless
Salt and pepper, to taste
2 tbsp oil, separated
2 garlic cloves, finely grated
2 tsp ginger, finely grated
1 lemongrass stalk, peeled and finely grated
1 tbsp brown sugar
1 tsp chilli garlic paste or other chilli paste, adjust to taste
400 g/14oz coconut milk
1 tbsp fish sauce or soy sauce
2 tsp lime zest (from 1 lime)
Lime juice, to taste
Fresh coriander/cilantro leaves, finely chopped (for garnish)
Finely sliced large red chillies (optional, for garnish)
Vermicelli noodles soaked according to packet instructions, or steamed jasmine rice
Steamed Asian greens, to serve

Instructions

Step 1: Sprinkle both sides of the salmon fillets with salt and pepper. Heat 1 tablespoon of oil in a non-stick pan or well-seasoned skillet over medium-high heat. Add the salmon, skin side up, and sear for 1 1/2 minutes until golden. Turn the salmon and cook the other side for 1 minute, then remove to a plate (the salmon will still be raw inside).
Step 2: Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, then sauté the garlic, ginger, and lemongrass until the garlic is light golden, about 1 minute.
Step 3: Stir in the brown sugar and cook for 20 seconds until it begins to caramelize. Then add the chilli paste and mix well.
Step 4: Pour in the coconut milk, scraping the bottom of the skillet to dissolve any browned bits into the sauce. Stir in the fish sauce and increase the heat to medium. Let the sauce simmer gently for 2 minutes.
Step 5: Return the salmon to the pan, lower the heat, and gently poach for 4 minutes, or until just cooked through.
Step 6: Remove the salmon from the sauce. Stir the lime zest and lime juice into the sauce, adjusting the seasoning with more fish sauce if needed.
Step 7: Serve the salmon over vermicelli noodles or steamed rice. Spoon the coconut lime sauce over the top and garnish with chopped coriander and sliced red chillies if desired. Serve with steamed Asian greens on the side.

Tips & Variations

For extra flavor, leave the skin on the salmon while searing and remove it before serving if preferred.
Adjust the chilli paste amount to your preferred spice level or use fresh chopped chillies for a different heat profile.
If lemongrass is unavailable, substitute with 1 teaspoon of finely grated lime zest and a small splash of lime juice during cooking.
Try serving with quinoa or cauliflower rice for a low-carb alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the salmon. The sauce may thicken after refrigeration; add a splash of water or coconut milk when reheating to loosen it.

How to Serve

The image shows a close-up of a piece of cooked salmon on top of thin noodles, both coated in a creamy orange-yellow sauce with visible green herbs mixed in. The salmon is garnished with a small slice of red chili and sprinkled with chopped green herbs. A silver fork lifts some noodles, which are soft and covered with the sauce, from a white bowl. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon; just be sure to thaw it completely before cooking to ensure even poaching and the best texture.

Is it possible to make this dish vegan?

You can make a vegan version by replacing the salmon with firm tofu or tempeh and using soy sauce instead of fish sauce. Adjust cooking times accordingly as tofu needs less time to heat through.