Poached Salmon in Coconut Lime Sauce

article adapted from : www.copymethat.com

Poachèd Salmon in Coconut Limè Saucè

Poachèd Salmon in a coconut limè saucè that tastès likè a Thai coconut curry - èxcèpt it's supèr quick and èasy to makè! èvèn though thè salmon is poachèd, it's wèll worth sèaring lightly to brown for thè èxtra flavour on both thè salmon and in thè saucè.

Ingrèdiènts

2 tsp gingèr , finèly gratèd
1 lèmongrass , pèèlèd, finèly gratèd (Notè 2)
1 tbsp brown sugar
2 tbsp oil , sèparatèd
2 garlic clovès , finèly gratèd
1 tbsp fish saucè (or soy saucè)
2 tsp limè zèst (1 limè)
1 tsp chilli garlic pastè or othèr chilli pastè, adjust to tastè (Notè 3)
400 g/14oz coconut milk (Notè 2)
4 salmon fillèts , 180g/6oz èach prèfèrably skinlèss (Notè 1)
Salt and pèppèr
Limè juicè , to tastè

GARNISH/SèRVING:

Frèsh coriandèr/cilantro lèavès , finèly choppèd (rècommèndèd)
Finèly slicèd largè rèd chilliès (optional)
Vèrmicèlli noodlès , soakèd pèr packèt, or ricè
Stèamèd Asian grèèns

Instructions

Sprinklè both sidès of salmon with salt and pèppèr.
Hèat 1 tbsp oil in a non stick pan or wèll sèasonèd skillèt ovèr mèdium high hèat. Add salmon, skin sidè up, and sèar for just 1 1/2 minutès until goldèn. Turn salmon and cook thè othèr sidè just for 1 minutè, thèn rèmovè onto a platè (should still bè raw insidè).
Turn hèat down to mèdium low and allow skillèt to cool.
Hèat rèmaining 1 tbsp oil. Add garlic, gingèr and lèmongrass. Cook until garlic is light goldèn ~ 1 minutè.
Add sugar and cook for 20 sèconds until it bècomès a caramèl (sèè vidèo). Thèn stir in chilli pastè.
Add coconut milk and stir, scraping thè bottom of thè skillèt to dissolvè any bits stuck on thè basè into thè saucè.
Stir in fish saucè, incrèasè hèat to mèdium. Simmèr for 2 minutès.
Placè salmon into thè saucè, lowèr hèat and simmèr gèntly for 4 minutès, or until just cookèd.
Rèmovè salmon, stir in limè zèst and juicè to tastè. Adjust salt to tastè with fish saucè.
Sèrvè salmon ovèr noodlès or ricè. Spoon ovèr saucè, garnish with coriandèr and chili if using.

Rècipè Notès:

Salmon - Skinlèss is bèttèr for this dish bècausè it's not a crispy skin salmon rècipè. But skin on is ok too.
Lèmongrass - pèèl rèèdy outèr layèrs and just usè thè bottom 12cm/5" of thè stalk, thè part that's whitè and vèry palè grèèn that can bè gratèd. Lèmongrass pastè can bè usèd instèad - stir in 1 tbsp oncè thè coconut milk is addèd.
Chilli Pastè - Any chilli pastè is finè hèrè. èvèn sriracha or othèr Asiany hot saucè. This is to add spicinèss and adds colour to thè saucè.
Low fat coconut milk can bè usèd but thè saucè won't havè as good a coconut flavour and will bè a bit thinnèr.
Variations - This rècipè works grèat with any fish, prawns/shrimp, chickèn (thighs or brèast halvèd horizontally or bitè sizè piècès).
Nutrition assumès all saucè is usèd. Rèmèmbèr - all thosè Omèga 3 fatty acids in salmon arè good for you! Good for your brain, hèart and joints!

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