Poached Salmon In Coconut Lime Sauce

Poached Salmon

Poached fish has a bad reputation. The mere mention of it conjures up visions of pale, 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 Thai coconut 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, thinking surely she’s exaggerating, how on earth can so few ingredients 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:

What to serve with poached salmon

There’s enough sauce to serve this over jasmine rice or 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. So don’t shy away from salmon because you think it’s too fatty or too high in calories – it’s good fat.

MORE QUICK & EASY SALMON RECIPES

Christmas Baked Salmon: Easy & Make-ahead – 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’re baked!) Salmon with Creamy Garlic & Herb Sauce 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