Indulge in the flavors of this delicious Poached Salmon in Coconut Lime Sauce, a dish that is not only easy to make but also perfect for any occasion. The creamy coconut lime sauce complements the tender salmon perfectly, making it a standout dish on any dining table.
Why You’ll Love This Recipe?
- The combination of coconut and lime creates a unique and refreshing flavor profile.
- This recipe requires minimal prep time, making it a great option for busy weeknights.
- The dish is versatile and can be easily customized to suit different dietary preferences.
Ingredient Notes:
To make Poached Salmon in Coconut Lime Sauce, you will need:
- Salmon fillets (skin removed)
- Coconut milk (full-fat for creaminess)
- Fish stock or water
- Olive oil or butter
- Garlic, onion, and fresh ginger for flavor
- Lime zest and juice for a citrusy kick
- Soy sauce for umami depth
- Honey or maple syrup for sweetness (optional)
- Salt, pepper, cilantro, and lime wedges for garnish
Step-by-Step Instructions:
- In a large skillet, heat olive oil or butter over medium heat.
- Add garlic, onion, and ginger, sauté until fragrant.
- Pour in coconut milk, fish stock, lime zest, lime juice, soy sauce, and sweetener. Bring to a simmer.
- Gently add salmon fillets, cover, and poach for 10-15 minutes until cooked through.
- Season with salt and pepper, garnish with cilantro, and serve with lime wedges.
Helpful Tips:
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Swap salmon for another fish like cod or tilapia if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Expert Tips for the Best Results:
- Use fresh salmon for the best flavor and texture.
- Adjust the sweetness of the sauce to your liking by adding more or less honey or maple syrup.
- For an extra burst of freshness, squeeze additional lime juice over the finished dish before serving.
Serving Suggestions:
Pair this Poached Salmon in Coconut Lime Sauce with steamed rice, quinoa, or a side of roasted vegetables for a complete meal. Serve with a crisp white wine or a tropical cocktail for a delightful dining experience.
Storage and Reheating Tips:
To store leftovers, transfer the salmon and sauce to an airtight container and refrigerate. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to prevent the sauce from drying out.
Frequently Asked Questions:
- Can I use canned salmon for this recipe?
No, fresh salmon is recommended for the best results. - Is it necessary to remove the skin from the salmon fillets?
Yes, removing the skin helps the salmon absorb the flavors of the sauce better. - Can I use light coconut milk instead of full-fat?
While light coconut milk can be used, it may result in a thinner sauce. - How can I make this dish spicy?
Add a diced chili pepper or a sprinkle of cayenne pepper to the sauce for a spicy kick.
Conclusion:
Try your hand at making this flavorful and easy Poached Salmon in Coconut Lime Sauce recipe to elevate your dinner game. Don’t forget to share your feedback and enjoy this dish with your loved ones for a memorable dining experience.
PrintPoached Salmon in Coconut Lime Sauce
This recipe features tender poached salmon in a flavorful coconut lime sauce, infused with garlic, ginger, and soy sauce for a touch of umami. It’s a perfect blend of creamy, tangy, and savory flavors that will impress your taste buds.
- 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
Ingredients
Salmon:
-
- 4 salmon fillets (about 6 ounces each), skin removed
Coconut Lime Sauce:
- 1 cup coconut milk
- 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
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
- 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 coconut milk, fish stock, lime zest, lime juice, soy sauce, honey, salt, and pepper. Simmer for a few minutes.
- Poach the Salmon: Place salmon fillets in the sauce, cover, and simmer gently until cooked through.
- Serve: Garnish with cilantro and serve with lime wedges.
Notes
- You can adjust the sweetness by adding more or less honey/maple syrup.
- For a spicier kick, add a dash of chili flakes or sriracha to the sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg