Thai-Inspired Coconut & Lime Poached Salmon
This week's special features a delicate fusion of creamy coconut and zesty lime, perfectly balanced with a kick of crispy chili oil. It’s an exciting twist on healthy salmon that brings a burst of sophisticated flavors to your dinner table, ideal for a warm June evening.
Ingredients
- Salmon fillets4 pcs
- Full-fat coconut milk400 ml
- Red curry paste1 tbsp
- Fresh lime2 pcs
- Fish sauce1 tbsp
- Fresh ginger, grated1 tbsp
- Zucchini3 large
- Crispy chili oil2 tbsp
- Fresh cilantro1 handful
- Garlic cloves, minced2 pcs
Instructions
In a wide skillet, sauté the minced garlic and ginger over medium heat for 1 minute until fragrant. Whisk in the coconut milk, red curry paste, and fish sauce. Bring to a very gentle simmer.
Carefully place the salmon fillets into the coconut broth. Cover the pan and let it simmer gently for about 8-10 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, spiralize the zucchini into noodles. Toss them in a separate bowl with the juice and zest of one lime and a pinch of salt.
Divide the zucchini noodles into four bowls. Top each with a salmon fillet and a generous ladle of the coconut broth. Drizzle with crispy chili oil and garnish with fresh cilantro and extra lime wedges.
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