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Poached Salmon in Coconut Lime Sauce

Tender salmon poached in a fragrant coconut lime sauce with lemongrass, ginger, and garlic. Perfect over jasmine rice, noodles, or steamed Asian greens.

Ingredients

4 x 180 gram salmon fillets, skinless (skin on okay)
Salt & pepper
2 T oil
2 cloves garlic, finely grated
2 t ginger, finely grated
1 lemongrass, finely grated (or 1 T lemongrass paste)
1 T brown sugar
1 t chilli garlic paste
400 grams coconut milk
1 T fish sauce
2 t lime zest
Lime juice
To garnish: fresh coriander or sliced chilli
Accompaniments: cooked jasmine rice, rice noodles, steamed Asian greens

Method

Season salmon with salt and pepper.
Heat 1 T oil in a fry pan over medium heat. Add salmon, skin side up, and cook 60–90 seconds to get colour. Turn and cook another 60 seconds, then set aside.
Reduce heat to medium-low. Add remaining 1 T oil, garlic, ginger, and lemongrass; cook until light golden.
Add sugar and cook 30 seconds until golden, then add chilli garlic paste.
Add coconut milk, stirring and scraping the pan to release any browned bits.
Stir in fish sauce and increase heat to medium; cook 2 minutes.
Return salmon to the sauce, reduce heat, and gently poach for 4 minutes or until just cooked.
Remove salmon, stir in lime zest and juice, and season to taste.
Serve salmon over rice or noodles and spoon sauce over top. Garnish with chilli or coriander.