Monday, August 31, 2020

Poached Salmon in Coconut Lime Sauce



Poached Salmon in Coconut Lime Sauce


Poached salmon in lime sauce that tastes like Thai coconut curry - except it's super quick and easy! albeit the salmon is poached, it's a good idea to burn it until it is brown to feature flavor and sauce to the salmon.
ingredient
4 salmon fillets, 180 g / 6 oz each, preferably skinless (Note 1)
Salt and pepper
2 tbsp. Oil, separated
2 garlic cloves, finely grated
2 teaspoons finely grated ginger
1 lemongrass, peeled, finely grated (Note 2)
1 tablespoon sugar
1 teaspoon garlic condiment or other chili paste, consistent with taste (Note 3)
400 g / 14 ounces coconut milk (Note 2)
1 tablespoon fish sauce (or soy sauce)
2 teaspoons lime zest (1 lime)
Lime juice, to taste
TOP / SERVE:
Fresh cilantro / coriander leaves, finely chopped (recommended)
Large red bell pepper, thinly sliced (optional)
OR vermicelli noodles, soaked during a bag, or rice
Steamed jasmine rice
Steamed Asian Greens

Instructions
1.Sprinkle each side of the salmon with salt and pepper.
2.Heat 1 tablespoon of oil during a nonstick skillet or seasoned skillet over medium-high heat. Add the salmon, skin side up, and bake for 1 1/2 minutes until golden brown. Turn the salmon over and cook the opposite side for 1 minute, then place it on a plate (which remains raw in it).
3.Reduce the warmth to medium-low and let the skillet cool.
4.Heat the remaining 1 tablespoon of oil. Add garlic, ginger and lemongrass. Cook until the garlic is browned ~ 1 minute.
5.Add sugar and cook for 20 seconds until it becomes caramelized (see video). Then add the chili paste.
6.Add coconut milk and stir, scraping rock bottom of the pan to dissolve the part that sticks to rock bottom of the sauce.
7.Enter the fish sauce, happen the warmth to medium. Simmer for two minutes.
8.Add the salmon to the sauce, reduce the warmth and simmer for 4 minutes or until cooked.
9.Remove salmon, stir lime peel and juice to taste. Adjust the salt to taste with the fish sauce.
10Serve the salmon over noodles or rice. Pour within the sauce, garnish with coriander and chilies if desired.