Poached Salmon in Coconut Lime Sauce

Season the salmon fillets with salt and pepper.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the salmon fillets and cook for 3-4 minutes on each side, or until just cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, heat the remaining oil. Add the garlic, ginger, lemongrass, brown sugar, and chili paste. Cook for 1-2 minutes until fragrant.

Pour in the coconut milk and add the fish sauce and lime zest. Stir to combine and bring to a simmer.

Place the cooked salmon back into the skillet, spooning the coconut lime sauce over the fillets. Cook for another 2-3 minutes until heated through.

Stir in lime juice to taste.

Serve the poached salmon with the coconut lime sauce over vermicelli noodles, rice, or with steamed Asian greens.

Garnish with fresh coriander/cilantro leaves and sliced red chilies, if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal (approx.) | Servings: 4 servings