Ingredients:
1 large salmon fillet or 4 individual fillets (skin removed)
2 tablespoons oil (for sautéing)
2 cloves garlic, minced
1 small onion, chopped
1 tablespoon fresh ginger, grated
1 can (about 13.5 oz) coconut milk
1 cup vegetable stock (or fish stock, if preferred)
2 tablespoons soy sauce
Zest of 1 lime
Juice of 1 lime
1 tablespoon honey
Salt and pepper, to taste
Fresh cilantro (optional, for garnish)
Basmati rice (for serving)
Asparagus (for serving)
Instructions:
Sauté the Aromatics:
Heat oil in a large skillet over medium heat.
Add the minced garlic, chopped onion, and grated ginger. Sauté for 2-3 minutes until the onions soften and release their aroma.
Prepare the Poaching Sauce:
Pour in the coconut milk and vegetable (or fish) stock.
Stir in the soy sauce, lime zest, lime juice, and honey.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Poach the Salmon:
Place the salmon fillets into the simmering sauce, spooning some over the top for even cooking.
Cover the pan and let it gently simmer for about 12 minutes, or until the salmon is fully cooked and flakes easily with a fork. Avoid overcooking.
Serve & Enjoy:
Plate the salmon with basmati rice and a side of asparagus.
Garnish with fresh cilantro if desired.
Notes:
This dish offers a balance of creamy coconut, zesty lime, and savory umami flavors.
Adjust the honey or lime juice to match your preferred level of sweetness or acidity.
Try swapping asparagus for other vegetables like steamed broccoli or sautéed spinach for variety.