Description
Poached Salmon in Coconut Lime Sauce brings together delicate fish and zesty tropical flavors that dance on your plate. Fresh salmon gently simmers in a creamy coconut sauce with a tangy lime kick, creating a light and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Primary Protein:
- 4 salmon fillets
Main Cooking Liquid:
- 1 cup coconut milk
- ½ cup chicken or fish broth
Seasoning and Aromatics:
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 2 cloves garlic
- 1 small red chili
- 1 lime (zest and juice)
- Salt
- Pepper
Garnish:
- Fresh cilantro
Instructions
- Warm 1 tablespoon vegetable oil in a large non-stick skillet over medium heat (375°F/190°C). Mince 2 garlic cloves and finely chop 1 small red chili, then sauté for 30 seconds until aromatic.
- Pour 1 cup (250ml) full-fat coconut milk, ½ cup (125ml) chicken broth, 1 tablespoon soy sauce, and 1 tablespoon brown sugar into the skillet. Add lime zest from 1 whole lime and stir until ingredients blend smoothly.
- Allow sauce to reach a gentle simmer over low heat (200°F/93°C). Season 4 salmon fillets (6 oz/170g each) with salt and pepper on both sides.
- Carefully nestle salmon fillets into the simmering sauce. Cover skillet with a tight lid and poach for 7-10 minutes, depending on fillet thickness.
- Remove lid after cooking time. Squeeze juice from 1 lime (about 2 tablespoons) over the fillets and into the sauce.
- Uncover and let sauce reduce for an additional 2-3 minutes until slightly thickened.
- Transfer salmon to serving plates using a wide spatula. Ladle coconut lime sauce generously over each fillet.
- Sprinkle chopped fresh cilantro on top as a vibrant finishing touch. Serve immediately while sauce and fish are piping hot.
Notes
- Check salmon thickness carefully, as cooking time varies between 7-10 minutes depending on fillet size.
- Use fresh lime zest and juice for brightest flavor, avoiding bottled alternatives which taste flat.
- Select high-quality, fresh salmon fillets with minimal discoloration for best texture and taste.
- When poaching, keep liquid at a gentle simmer, not a hard boil, to prevent tough, dry fish texture.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Salmon
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg