Poached Salmon made exoticwith a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
Poached Salmon
Poached fish has a bad reputation. The mere mention of it conjures up visions ofpale, overcooked, flavourless fish swimming in murky water.
It’s time for a makeover.
Enter – THIS Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli.Poached fish never tasted so good!! 😂
This poached salmon is lightly seared on the outside first then we finish cooking it by poaching in a simple Thaicoconut curry sauce.
How to poach salmon
The “normal” way to poach salmon involves bringing a pot of water to the boil with some basic aromatics like lemon and sprigs of herbs, then the salmon is gently simmered until it’s cooked.
This isn’t my favourite way to cook salmon. I miss the flavour you get from searing.
So my method of making poached salmon involves lightly searing first THEN poaching in the same skillet.
Coconut Curry Sauce – real easy!
Looks like Thai Red Curry, tastes like Thai Red Curry…..
Sure, it doesn’t have quite the same depth of flavour – but it requires a fraction of the time and ingredients. I think even those with sophisticated South East Asian palettes will still be mighty impressed with the flavour of we manage to get in this so quickly and with so few ingredients!
Here’s what goes in the coconut curry sauce – and it’s all things you can pick up at supermarkets.
The one thing that some supermarkets may not carry is Chilli Garlic Sauce which, as the name suggests, is a spicy garlicky paste. But don’t worry if you can’t find it – just sub with any chilli paste, even if it’s not Asian (eg Franks), OR use a chilli sauce like Sriracha.
Caramelisation makes all the difference!
If you’re looking at the ingredients suspiciously, thinkingsurely she’s exaggerating, how on earth can so fewingredients make a coconut curry sauce that tastes like Thai Red Curry?I don’t blame you. I’ll be honest – I’ve tried a few simple Coconut sauces before and been disappointed.
So here are the 2 key things in this recipe that add depth of flavour into this otherwise simple sauce:
Sear the salmon first. Just lightly – to add colour and flavour to the salmon as well as leaving behind tasty brown bits in the skillet (it’s calledfond!) that adds flavour into the sauce. This is a cooking fundamental – never waste those precious golden bits from searing things!
Caramelise the aromatics (garlic, ginger, lemongrass) with a touch of sugar. It’s amazing how much more flavour that adds to an otherwise simple sauce!
What to serve with poached salmon
There’s enough sauce to serve this over jasmine riceor any rice you prefer, or with noodles (pictured). I’ve used vermicelli noodles here because they’re quick to prepare – just soak in boiling water for a few minutes,
Add a side of steamed Asian greens and voila! A healthy, Omega 3 rich dinner on the table in 20 minutes!!! – Nagi x
PS If you’re wondering if salmon is good for you, the answer is yes, we should all eat more of it! It’s rich in protein and Omega 3 fatty acids which do all sorts of good things for you – brain, joints and heart. Sodon’t shy away from salmon because you think it’s too fatty or too high in calories – it’sgoodfat.
MORE QUICK & EASY SALMON RECIPES
– Dead-easy, eye-catching centrepiece!
Honey Lemon Glazed Salmon
Sesame Crusted Salmon(that crust!)
Honey Garlic Salmon(super quick)
Asian Salmon Salad
Salmon Cakes(they’rebaked!)
Garlic Butter Salmon
And if you love coconut milk sauces, you’ll love these!
Easy Coconut Curry
An amazing easy Thai Coconut Noodle Soup
Coconut Pot Roasted Chicken
Coconut Marinated Chicken
Thai Coconut Chicken
Thai Green Curry and Red Curry
WATCH HOW TO MAKE IT
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Poached Salmon in Coconut Lime Sauce
Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Mains
Thai-ish
4.95 from 138 votes
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Ingredients
- 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
- Salt and pepper
- 2 tbsp oil , separated
- 2 garlic cloves , finely grated
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
- 400 g/14oz coconut milk (Note 2)
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (1 lime)
- Lime juice , to taste
Garnish/serving:
- Fresh coriander/cilantro leaves , finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles OR , soaked per packet, or rice
- Steamed jasmine rice
- Steamed Asian greens
Instructions
Sprinkle both sides of salmon with salt and pepper.
Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
Turn heat down to medium low and allow skillet to cool.
Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Recipe Notes:
1. Salmon - Skinless is better for this dish because it's not a crispy skin salmon recipe. But skin on is ok too.
2. Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated.
Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.
3. Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.
4. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.
5. Variations - This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).
6. Nutrition assumes all sauce is used. Remember - all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!
Nutrition Facts Poached Salmon in Coconut Lime Sauce Amount Per Serving Calories 502Calories from Fat 342 % Daily Value* Fat 38g58% Saturated Fat 22g138% Cholesterol 82mg27% Sodium 435mg19% Potassium 1017mg29% Carbohydrates 9g3% Fiber 2g8% Sugar 6g7% Protein 32g64% Vitamin A 60IU1% Vitamin C 3.1mg4% Calcium 34mg3% Iron 2.9mg16% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information:
Calories: 502cal (25%)Carbohydrates: 9g (3%)Protein: 32g (64%)Fat: 38g (58%)Saturated Fat: 22g (138%)Cholesterol: 82mg (27%)Sodium: 435mg (19%)Potassium: 1017mg (29%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 60IU (1%)Vitamin C: 3.1mg (4%)Calcium: 34mg (3%)Iron: 2.9mg (16%)
Keywords: Coconut Sauce for Salmon, Poached Salmon
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