Poached Salmon in Coconut Lime Sauce Recipe
Introduction
Poached Salmon in Coconut Lime Sauce is a delicate and flavorful dish that combines tender salmon fillets with a creamy, tangy sauce. This recipe is perfect for an elegant weeknight dinner or a special occasion, offering a refreshing twist with the bright flavors of lime and coconut.
Ingredients
- 4 salmon fillets (about 6 ounces each), skin removed
- 1 cup coconut milk (full-fat for creaminess)
- 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 (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Step 1: In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
- Step 2: Add the minced garlic, chopped onion, and grated ginger. Sauté for about 2-3 minutes until the onions are softened and fragrant.
- Step 3: Stir in the coconut milk, fish stock (or water), soy sauce, lime zest, lime juice, and honey if using. Bring the mixture to a gentle simmer.
- Step 4: Season the sauce with salt and pepper to taste. Let it simmer gently for 5 minutes to allow the flavors to meld.
- Step 5: Gently place the salmon fillets into the simmering sauce, skin-side down. Spoon some sauce over the tops of the fillets.
- Step 6: Cover the pan with a lid and cook for 10-12 minutes, or until the salmon flakes easily with a fork and is cooked through. Avoid overcooking to keep the salmon moist.
- Step 7: Remove the salmon from the skillet and place on a serving plate. Spoon the coconut lime sauce over the top and garnish with fresh cilantro if desired. Serve with lime wedges.
Tips & Variations
- For a spicier kick, add a sliced chili or a pinch of red pepper flakes when sautéing the aromatics.
- Use tamari instead of soy sauce to make this dish gluten-free.
- Serve with steamed jasmine rice or quinoa to soak up the flavorful sauce.
- Fresh herbs like basil or mint can be added as an alternative garnish to cilantro.
Storage
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to avoid drying out the salmon. This dish is best enjoyed fresh but can be refreshed with a squeeze of lime when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator before cooking for even poaching.
What can I substitute for fish stock?
If you don’t have fish stock, water works fine, or you can use vegetable broth for added flavor. Just keep in mind that fish stock adds a subtle depth that enriches the dish.
PrintPoached Salmon in Coconut Lime Sauce Recipe
Delicious and creamy Poached Salmon in Coconut Lime Sauce features tender salmon fillets gently cooked in a fragrant sauce made with coconut milk, lime zest and juice, garlic, ginger, and soy sauce. This easy stovetop recipe delivers a perfect balance of rich, tangy flavors and is perfect for a healthy, elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Seafood
- Diet: Gluten Free
Ingredients
Salmon
- 4 salmon fillets (about 6 ounces each), skin removed
Sauce
- 1 cup coconut milk (full-fat for creaminess)
- 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 (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
To Garnish
- Fresh cilantro (optional)
- Lime wedges, for serving
Instructions
- Heat Oil: In a large skillet or sauté pan, heat the olive oil or butter over medium heat to prepare the base for the sauce.
- Cook Aromatics: Add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for about 2-3 minutes until the onions are softened and aromatic, which helps develop the sauce flavors.
- Add Liquids: Stir in the coconut milk, fish stock or water, soy sauce, lime zest, lime juice, and honey (if using). Bring the mixture to a gentle simmer to combine the flavors.
- Season the Sauce: Season with salt and pepper to taste, adjusting the seasoning to your preference. Let the sauce simmer gently for 5 minutes to allow the flavors to meld together.
- Add Salmon Fillets: Gently place the salmon fillets into the simmering sauce, skin-side down. Spoon some of the sauce on top to ensure even cooking and flavor infusion.
- Poach Salmon: Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Take care not to overcook to keep the salmon moist and tender.
- Check for Doneness: The salmon should reach an internal temperature of 145°F (63°C). Alternatively, test by gently pressing with a fork to see if it flakes easily.
- Garnish and Serve: Remove the salmon from the skillet and place it on a serving plate. Spoon the coconut lime sauce over the top and garnish with fresh cilantro if desired. Serve with lime wedges for an extra burst of citrus flavor.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- Substitute fish stock with water if unavailable, but fish stock adds more depth of flavor.
- Adjust the sweetness by adding or omitting honey or maple syrup based on your taste preference.
- Remove the skin from salmon fillets for a smoother texture, but you can leave it on if preferred.
- Serve with steamed rice or a light salad to complete the meal.
- Ensure not to overcook the salmon to maintain its moist texture.
Keywords: salmon, poached salmon, coconut lime sauce, seafood recipe, healthy dinner, gluten free seafood, coconut milk, lime, quick dinner
