Poached Salmon in Curried Coconut Milk — Exclusive

This recipe for poached salmon in curried coconut milk is alert in under ten minutes and flavoured with ginger, garlic, lemongrass and curry paste.

Acquire dinner on the table in just ten minutes. I’m not kidding! This recipe uses a flavourful curried coconut milk to gently poach salmon fillets for tender, flaky and perfectly cooked salmon every time.

Possess you tried poaching before? Poaching is a moist heat cooking technique, where food is submerged and cooked in a liquid, that is at a lower moodature than a boil or simmer. It’s ideal for cooking more fragile ingredients, like salmon.

I’ve found that many people overcook salmon, but when you’re poaching it, whether you keep it to five to six minutes and remove the fillets instantly when they are done, your salmon will melt in your mouth.

The key to poaching is to make certain that your moodature doesn’t get too tall–you don’t want the liquid to boil as this will overcook whatever you’re making. They other most important element for poaching is to have a flavourful poaching liquid.

For this poached salmon in curried coconut milk, I rely on ginger, garlic and lemongrass to gently perfume the sweet coconut milk. The red curry paste is where most of the flavour of this dish comes from, and it’s the perfect way to add a ton of flavour with genuinely no effort.

I always have a jar of curry paste (green curry paste would also work in this recipe) in my fridge or pantry for rapid weeknight meals like this.

I’ve crazye this recipe nearly every week for the month of January and everyone I’ve shared it with has loved it. I actually did a demonstration of this recipe on my Instagram stories final week and have saved it as a talllight, so be certain to check that out when you’re cooking this recipe! I’ll take you step by step through every piece.

It all starts with heating garlic and ginger in a saute pan, then a tablespoon of curry paste gets added to the fragrants. I like to caramelize the curry paste a bit to get some additional flavour going. Next comes the coconut milk and the lemongrass, and then the salmon gets cooked in this liquid for five to six minutes.

Lemongrass is an fragrant herb that is commonly used in Asian and Indian cuisine. This poached salmon in curried coconut milk is definitely Thai-inspired, so that’s why I decided to add the fragile flavour of lemongrass to the poaching liquid.

How do you prepare lemongrass for poaching?

Lemongrass is a sturdy and woody herb which means you can’t just add it directly to the broth. The key is to cut trim off the silky tops and woody bases, and bruise the stalks to release their fragrant oils. I use a rolling pin to smash the lemongrass before adding it to the curried coconut milk, and then remove the stalks when serving (or you can eat around them).

Louisa Clements

Yields 4 servings

Poached Salmon in Curried Coconut Milk

Salmon gets poached in a fragrant mixture of coconut milk, curry paste, ginger, garlic and lemongrass and is alert in under ten minute!

2 minPrep Time

10 minCook Time

12 minEntire Time

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5 based on 1 review(s)

Ingredients

• 4 salmon fillets (about 1” thick)
• 1/4 tsp salt
• 1 tbsp canola oil (or vegetable oil)
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 tbsp red curry paste
• 1 can coconut milk
• 1 stalk lemongrass, wooden end trimmed and starchy outer layers peeled, bruised (smashed with a rolling pin to release the oils)
• Cilantro for garnish, optional

Instructions

1. Season salmon evenly with salt.
2. Heat a large saute pan over medium-low heat. Add oil, ginger and garlic. Cook until fragrant, 30 moments-1 minute. Stir in curry paste, and cook, stirring frequently for another minute.
3. Pour in coconut milk, add lemongrass and stir to combine with curry paste. Coconut milk mixture should become pinkish in colour. Bring to a very low simmer, there should be one or two bubbles surfacing. Reduce heat to low.
4. Carefully place salmon fillets, skin side up, into the coconut milk. Cover and cook for 6-8 minutes or until salmon is fully cooked.
5. Remove salmon from coconut milk. Discard lemongrass.
6. Serve over rice with additional sauce and garnish with cilantro.

7.8.1.2

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Let me know whether you give this poached salmon in curried coconut milk a try in the comments below.