Tender Poached Salmon with Coconut Lime Infusion

Ingredients:

  • 4 salmon fillets
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 can (13.5 oz) coconut milk
  • Zest and juice of 2 limes
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • Fresh cilantro, chopped, for garnish

Directions:

  1. Season the salmon fillets with salt and pepper.
  2. In a large skillet or shallow pan, heat olive oil over medium heat.
  3. Place the salmon fillets in the skillet, skin-side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
  4. In a bowl, whisk together coconut milk, lime zest, lime juice, minced garlic, minced ginger, soy sauce, and fish sauce.
  5. Pour the coconut lime sauce over the salmon fillets, covering them halfway.
  6. Bring the sauce to a gentle simmer, then cover the skillet with a lid and poach the salmon for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Remove the salmon fillets from the skillet and place them on serving plates.
  8. Spoon the coconut lime sauce over the salmon and garnish with fresh chopped cilantro.
  9. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
  10. Kcal: 350 kcal | Servings: 4 servings

FAQs:

  • What is Tender Poached Salmon with Coconut Lime Infusion? Tender Poached Salmon with Coconut Lime Infusion is a flavorful and delicate dish where salmon fillets are gently poached in a broth made from coconut milk, lime juice, and aromatic herbs and spices. This method of cooking ensures the salmon remains moist and absorbs the rich, tropical flavors.
  • How do you make Tender Poached Salmon with Coconut Lime Infusion? To make Tender Poached Salmon with Coconut Lime Infusion, start by heating coconut milk in a pan along with lime juice, lime zest, garlic, ginger, and optional herbs like cilantro or basil. Bring the mixture to a gentle simmer, then add the salmon fillets. Poach the salmon over low heat until it is just cooked through, about 10-15 minutes depending on thickness. Serve the salmon with the coconut lime broth poured over the top and garnish with additional herbs and lime slices.
  • Can I use other types of fish for this recipe? Yes, you can use other types of fish for this recipe, such as cod, halibut, or tilapia. Choose a firm, white fish that can hold up well to poaching. The cooking time may vary depending on the type and thickness of the fish fillets, so adjust accordingly to ensure the fish is cooked through but still tender.
  • What can I serve with Tender Poached Salmon with Coconut Lime Infusion? Tender Poached Salmon with Coconut Lime Infusion pairs well with a variety of side dishes. Consider serving it with jasmine or basmati rice, quinoa, or a fresh green salad. Steamed or sautéed vegetables like asparagus, bok choy, or green beans also complement the flavors of the dish. For an extra touch, you can add a side of mango salsa or avocado slices.
  • How should I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the salmon in a pan over low heat with a little bit of the leftover coconut lime broth to keep it moist. Avoid using the microwave, as it can overcook the salmon and make it dry. You can also enjoy the leftovers cold, flaked over a salad or in a sandwich.

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