POACHED SALMON IN COCONUT LIME SAUCE #SEAFOOD #DINNER
Poached Salmon made fascinating with a straightforward, astonishing Coconut Lime Sauce!! Possesses a flavor like a Thai coconut curry sauce – however it's speedy and simple. Try to caramelize garlic, ginger and lemongrass with a smidge of sugar before including the coconut milk. It's unbelievable what a distinction it makes!
Poached fish has an awful notoriety. Its unimportant notice evokes dreams of pale, overcooked, flavorless fish swimming in cloudy water. It's the ideal opportunity for a makeover.
Enter – THIS Poached Salmon swimming in a ridiculously delicious caramelized Coconut Lime Sauce with lemongrass, ginger and bean stew. Poached fish never tasted so great!!
Step by step instructions to poach salmon
The "ordinary" approach to poach salmon includes carrying a pot of water to the overflow with some fundamental aromatics like lemon and sprigs of herbs, at that point the salmon is tenderly stewed until it's cooked.
This isn't my preferred method to cook salmon. I miss the flavor you get from singing.
So my technique for making poached salmon includes delicately burning first THEN poaching in a similar skillet.
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 , soaked per packet, or 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:
- Salmon - Skinless is better for this dish because it's not a crispy skin salmon recipe. But skin on is ok too.
- 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.
- 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.
- Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.
- Variations - This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).
For more detail : http://bit.ly/2XTZevf
