Poached Salmon Coconut Lime Sauce

Looking for a delicious, quick, and impressive dinner idea? This poached salmon in coconut lime sauce is the perfect blend of rich flavors and simplicity. The creamy coconut milk paired with zesty lime, a hint of heat from chili paste, and subtle sweetness makes this dish irresistible. Serve it over rice, couscous, or vermicelli noodles, and you’ve got a restaurant-worthy meal at home!

Why You’ll Love This Coconut lime Salmon Recipe

1. Healthy and Nutritious: Salmon is packed with omega-3 fatty acids and essential nutrients, making it a wholesome choice for your meals.
2. Bursting with Flavor: The combination of coconut milk, lime, ginger, and chili paste creates a creamy, tangy, sweet, and slightly spicy sauce. This well-balanced flavor profile enhances the richness of the salmon.
3. Quick and Easy: With just a few steps and common pantry ingredients, you can whip up this gourmet dish in under 30 minutes.

Ingredients for Poached Salmon in Coconut Lime Sauce

To make this delicious recipe, you’ll need:

• 2-4 salmon fillets
• Salt and black pepper (to season)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp ginger, minced
• 1 tbsp light brown sugar
• 1-2 tbsp chili paste
• 400g (14 oz) can coconut milk
• 1 tbsp fish sauce, salt, or soy sauce
• Zest of 1 lime
• 1 tbsp lime juice
• Optional: 1-2 stalks of lemongrass, bruised (for added aromatic flavor)
• Rice, couscous, or vermicelli noodles (to serve)
• Optional garnish: Cilantro, red chilies, and lime slices
• Vegetables of your choice: Steamed broccoli, sautéed bell peppers, or snap peas pair wonderfully with this dish.

How to make Poached Salmon Coconut Lime Sauce

1. Prepare the Salmon

Lightly season both sides of the salmon fillets with salt and black pepper.

2. Sear the Salmon

In a large pan, heat olive oil over medium-high heat. Sear the salmon for about 1 minute on each side, ensuring the inside remains raw. Remove the salmon and set it aside.

3. Create the Flavorful Base

Using the same pan, reduce the heat to medium and add minced garlic, ginger, and, if using, bruised lemongrass stalks. Sauté for about 2 minutes until fragrant.

4. Add Sweet and Spicy Notes

Stir in the light brown sugar and cook for 20-30 seconds until it caramelizes. Add the chili paste and cook for an additional minute.

5. Make the Coconut Lime Sauce

Pour in the coconut milk, stirring to dissolve the sugar completely. Add the fish sauce, salt, or soy sauce for a savory balance.

6. Poach the Salmon

Return the seared salmon fillets to the pan and simmer on low heat for about 5 minutes or until the salmon is cooked through.

7. Final Touches

Remove the salmon and add lime zest and juice to the sauce. Let it simmer for another 5 minutes until thickened. Taste the sauce and adjust the seasoning with lime juice or fish sauce as needed.

8. Serve and Enjoy

Plate the salmon over a bed of rice, couscous, or vermicelli noodles. Add your choice of vegetables, such as steamed broccoli, sautéed bell peppers, or snap peas. Ladle the coconut lime sauce over the top and garnish with fresh cilantro, sliced red chilies, and lime wedges for a vibrant finish.

Tips for the best Coconut Lime Salmon

• Choose Fresh Salmon: Opt for fresh, high-quality salmon fillets to ensure the best flavor and texture.
• Adjust Heat: Customize the spice level by using more or less chili paste based on your preference.
• Use Lemongrass: Adding bruised lemongrass to the sauce while simmering enhances the aromatic profile of the dish.
• Thick Sauce: Allow the sauce to simmer until it reaches your desired consistency—it should coat the back of a spoon.

What to serve with Coconut Lime Salmon

This poached salmon in coconut lime sauce pairs beautifully with:

• Steamed jasmine rice
• Fluffy couscous
• Vermicelli noodles
• A side of roasted vegetables or a crisp cucumber salad

Whether you’re planning a special dinner or a weeknight treat, this poached salmon in coconut lime sauce recipe is a must-try. It’s packed with bold flavors, creamy goodness, and the perfect hint of tanginess. Plus, it’s quick enough to prepare even on the busiest days.

Try this recipe tonight and experience the magic of coconut lime sauce with tender, flaky salmon. Your taste buds will thank you!

Frequently Asked Questions

Can I use frozen salmon?

Yes! Thaw the salmon completely before cooking for the best results.

What can I substitute for coconut milk?

For a dairy-free alternative, almond or cashew milk can be used, but the flavor will differ slightly.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to preserve the texture of the salmon.

Print