Can I use other types of fish or protein in this recipe?

Definitely. The beauty of Poached Salmon in Coconut Lime Sauce is that the sauce goes with almost any protein. You can use cod, halibut, tilapia, or even shrimp. For a vegetarian option, tofu works wonderfully, and it soaks up the flavors just like fish does. You can even make a version with chicken, though you’ll need to simmer it a bit longer to cook through. The coconut lime sauce is so versatile that it transforms anything you pair it with.

How do I keep the salmon from falling apart while cooking?

The secret is to handle the fish gently and not overcook it. When poaching salmon in the sauce, let it simmer at a low temperature rather than boiling. Use a spatula to move it carefully if needed. If your salmon has skin, you can sear it first to help it hold together, then remove it before serving if you prefer. This method keeps your Poached Salmon in Coconut Lime Sauce neat and restaurant-worthy.

What kind of coconut milk is best for Poached Salmon in Coconut Lime Sauce?

Full-fat coconut milk works best because it gives the sauce that luscious, velvety texture everyone loves. Light coconut milk will make the sauce thinner and less rich, though it still tastes good. If you’re watching calories, you can mix half full-fat and half light coconut milk. Just remember that the creamy body of the sauce is what makes Poached Salmon in Coconut Lime Sauce so satisfying.

Can I make Poached Salmon in Coconut Lime Sauce ahead of time?

Yes, you can absolutely make parts of it ahead. The coconut lime sauce can be prepared a day or two in advance and kept in the fridge. When you’re ready to serve, gently reheat the sauce and poach your salmon fresh. This keeps the fish tender and prevents it from drying out. Poached Salmon in Coconut Lime Sauce is best enjoyed right after cooking, but a bit of planning makes it easy to pull together on busy days.

Poached Salmon in Coconut Lime Sauce – Delicious Thai-Inspired Recipe

Description

Poached Salmon in Coconut Lime Sauce is a creamy, tangy, and aromatic Thai-inspired dish featuring tender salmon fillets poached in a coconut milk sauce infused with lime, lemongrass, garlic, and ginger. Perfect for an easy yet elegant dinner.

Ingredients

Scale

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 chili garlic paste or other chili paste, adjust to taste
400 g / 14 oz coconut milk
1 tbsp fish sauce (or soy sauce)
2 tsp lime zest (about 1 lime)
Lime juice, to taste
Fresh coriander (cilantro) leaves, finely chopped (for garnish)
Finely sliced large red chilies (optional, for garnish)
Vermicelli noodles or rice, for serving
Steamed jasmine rice, for serving
Steamed Asian greens, for serving

Instructions

Sprinkle both sides of the salmon fillets with salt and pepper.
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add the salmon fillets, skin side up, and sear for about 1½ minutes until golden. Flip and cook for 1 minute on the other side. Remove from the skillet and set aside; the salmon should still be raw inside.
Reduce the heat to medium-low and allow the skillet to cool slightly.
Add the remaining 1 tablespoon of oil to the pan. Stir in the garlic, ginger, and lemongrass. Cook for about 1 minute until the garlic is fragrant and lightly golden.
Stir in the brown sugar and cook for about 20 seconds until it starts to caramelize. Add the chili paste and mix well.
Pour in the coconut milk and scrape the bottom of the pan to release any browned bits. Stir to combine.
Add the fish sauce and bring the sauce to a gentle simmer over medium heat. Cook for about 2 minutes to let the flavors blend.
Return the salmon fillets to the pan, reduce the heat to low, and spoon some sauce over the top. Simmer gently for about 4 minutes or until the salmon is just cooked through.
Remove the salmon from the sauce. Stir in the lime zest and lime juice, adjusting to taste. Add more fish sauce if needed for saltiness.
Serve the salmon over noodles or rice. Spoon the coconut lime sauce generously on top and garnish with chopped coriander and sliced red chili if desired.

Notes

Use fresh lemongrass for the best flavor. If unavailable, lemongrass paste can be used as a substitute.
Do not boil the sauce vigorously; gentle simmering keeps the coconut milk smooth and creamy.
Full-fat coconut milk gives the richest flavor and texture.
Adjust chili paste to your preferred spice level.
Salmon can be replaced with other fish like cod or trout for variation.

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 480
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg

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