If you ever thought poached salmon was a boring mid week supper option then think again! This Thai inspired coconut curry sauce totally transforms this humble fish. We originally saw this recipe on Recipe Tin Eats and has been on our recipe to do list but having test driven it for you we can confirm it is a totally winner.  The poached salmon in a coconut and lime sauce recipe calls for vermicelli noodles as a side but boiled rice would taste just as good. Increase the heat with more chilli as desired.
 
This creamy sauce is fragrant and light and could easily be used as a curry base for other white  fish or chicken. 

What you need

4 salmon fillets
1 large chilli
Small bunch fresh coriander
2 tsp grated ginger
1 lemongrass
2 tsp lime zest
1 tin coconut milk (400g)
1 tsp chilli garlic paste (or siracha will do as an alternative)
fish sauce 1 tbsp (or soy sauce as an emergency alternative)
brown sugar 1 tbsp
seasoning & olive oil
Vermicelli noodles or rice

Method

  1. First, season the salmon fillets with S&P. Place the fillets, skin side up in a pan (with a little olive oil) over a medium heat. Sear for about 1.5 mins and then turn over for a further minute on the other side. They should be golden brown but raw in the middle. 
  2. Remove salmon from pan and set aside.
  3. Heat oil in the same pan and add crushed garlic, ginger and lemongrass. Cook for about a minute or until light brown.
  4. Add the sugar and cook for about 30 seconds until it starts to caramelise. Stir in the chilli paste. 
  5. Next add the coconut milk, then the fish sauce and simmer for a couple of minutes. 
  6. Add the salmon back to the pan, lower the heat and simmer for about 4 minutes or until cooked through. 
  7. Remove salmon from the pan again and add the lime zest, some thinly sliced chilli and some torn coriander leaves. 
  8. Season to taste.
  9. To serve: You can either pour the sauce over the poached salmon on a dish but it looks equally beautiful brought to the table straight in the pan. You can throw a few slices of lime in for decoration!

If you liked this recipe you might enjoy our mid week Salmon Traybake recipe