Indulge in the delicious flavors of Poached Salmon in Coconut Lime Sauce. This dish is not only easy to make but also perfect for a variety of occasions, from a cozy dinner at home to a special gathering with friends.
Why You’ll Love This Recipe?
- The combination of coconut milk and lime creates a flavorful and creamy sauce that perfectly complements the tender salmon.
- With a quick prep time, this dish is ideal for busy weeknights or meal prep for the week ahead.
Ingredient Notes:
Gather the following ingredients to make your Poached Salmon in Coconut Lime Sauce:
- salmon fillets (about ounces each), skin removed
- coconut milk (full-fat for creaminess)
- fish stock or water
- olive oil or butter
- garlic, minced
- small onion, finely chopped
- fresh ginger, grated
- Zest of lime
- Juice of limes
- soy sauce (or tamari for gluten-free)
- honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Step-by-Step Instructions:
- In a large skillet, heat olive oil or butter over medium heat.
- Add garlic, onion, and ginger, and sauté until fragrant.
- Pour in coconut milk, fish stock or water, lime zest, lime juice, soy sauce, and honey or maple syrup. Stir to combine.
- Add salmon fillets to the skillet and season with salt and pepper.
- Cover and simmer until the salmon is cooked through.
- Serve the poached salmon with the coconut lime sauce, garnished with cilantro and lime wedges.
Helpful Tips:
- For a richer sauce, use full-fat coconut milk.
- Feel free to customize the recipe by adding vegetables like spinach or bell peppers.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Expert Tips for the Best Results:
- To enhance the flavors, marinate the salmon in the sauce for a few hours before cooking.
- For a bolder taste, add a splash of coconut aminos or fish sauce to the sauce.
Serving Suggestions:
Pair this dish with steamed rice, quinoa, or a fresh green salad. For drinks, a crisp white wine or a citrusy cocktail would complement the flavors well.
Storage and Reheating Tips:
To reheat, gently warm the salmon and sauce in a skillet over low heat. Add a splash of water if the sauce has thickened too much. Avoid overheating to prevent the salmon from drying out.
Frequently Asked Questions:
- Can I use frozen salmon for this recipe?
Yes, just make sure to thaw it completely before cooking. - Is it necessary to remove the skin from the salmon fillets?
Removing the skin allows the sauce to infuse the salmon better, but you can leave it on if preferred. - Can I use light coconut milk instead of full-fat?
Light coconut milk will result in a thinner sauce, so adjust the consistency as needed. - How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a kick of heat.
Conclusion:
Treat yourself to the delightful flavors of Poached Salmon in Coconut Lime Sauce. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress. Try it out and share your feedback – we can’t wait to hear about your culinary success!
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Poached Salmon in Coconut Lime Sauce
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This recipe for Poached Salmon in Coconut Lime Sauce combines the delicate flavor of salmon with a creamy coconut lime sauce, creating a tropical and flavorful dish that is perfect for a special dinner or entertaining guests.
Ingredients
Main Ingredients:
- 4 salmon fillets (about 6 ounces each), skin removed
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
Garnish:
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Prepare the Sauce: In a saucepan, heat olive oil or butter over medium heat. Add garlic, onion, and ginger, sauté until fragrant.
- Add Flavor: Stir in lime zest, lime juice, soy sauce, honey, coconut milk, and fish stock/water. Bring to a simmer.
- Poach the Salmon: Gently add salmon fillets to the simmering sauce. Cover and poach for about 8-10 minutes until the salmon is cooked through.
- Serve: Remove salmon fillets from the sauce, spoon sauce over the salmon, and garnish with fresh cilantro. Serve with lime wedges.
Notes
- You can adjust the sweetness of the sauce by adding more or less honey or maple syrup.
- Feel free to customize the level of heat by adding red pepper flakes or chili paste.
- This dish pairs well with steamed rice or quinoa.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg