Go Back
–+ servings
Poached Salmon in Coconut Lime Sauce

Poached Salmon in Coconut Lime Sauce

Enjoy this quick and easy Poached Salmon in Coconut Lime Sauce that tastes like a Thai coconut curry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Mains
Cuisine Thai-ish
Servings 4 servings
Calories 502 kcal

Equipment

  • non-stick pan
  • grater
  • skillet

Ingredients
  

  • 4 pieces salmon fillets 180g/6oz each preferably skinless
  • Salt and pepper
  • 2 tablespoon oil separated
  • 2 cloves garlic finely grated
  • 2 teaspoon ginger finely grated
  • 1 piece lemongrass peeled, finely grated
  • 1 tablespoon brown sugar
  • 1 teaspoon chilli garlic paste or other chilli paste, adjust to taste
  • 400 g coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 2 teaspoon lime zest (1 lime)
  • Lime juice to taste

Garnish/serving

  • Fresh coriander/cilantro leaves finely chopped
  • Finely sliced large red chillies optional
  • Vermicelli noodles soaked per packet, or rice
  • Steamed jasmine rice
  • Steamed Asian greens

Instructions
 

  • Sprinkle both sides of salmon with salt and pepper.
  • Heat 1 tablespoon oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 ½ minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  • Turn heat down to medium low and allow skillet to cool.
  • Heat remaining 1 tablespoon oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  • Add sugar and cook for 20 seconds until it becomes a caramel. Then stir in chilli paste.
  • Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  • Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  • Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  • Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  • Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Notes

Skinless is better for this dish because it's not a crispy skin salmon recipe, but skin on is ok too.

Nutrition

Serving: 4servingsCalories: 502kcalCarbohydrates: 9gProtein: 32gFat: 38gSaturated Fat: 22gCholesterol: 82mgSodium: 435mgPotassium: 1017mgFiber: 2gSugar: 6gVitamin A: 60IUVitamin C: 3.1mgCalcium: 34mgIron: 2.9mg
Keyword Coconut Sauce for Salmon, Poached Salmon
Tried this recipe?Let us know how it was!