Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon honey (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a medium saucepan, combine coconut milk, lime juice, lime zest, garlic, ginger, and honey. Whisk together until well combined.
- Season the poaching liquid with salt and pepper to taste.
- Bring the mixture to a gentle simmer over medium heat.
- Carefully place the salmon fillets in the saucepan, skin side down.
- Reduce the heat to low and cover the saucepan, allowing the salmon to poach gently for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Once cooked, carefully remove the salmon from the pan and set aside on a serving platter.
- Increase the heat to medium-high and allow the poaching liquid to reduce slightly for about 3-5 minutes.
- Pour the coconut lime sauce over the salmon fillets, garnish with fresh cilantro, and serve immediately.
Notes
- For added flavor, consider marinating the salmon in lime juice and garlic for 30 minutes before cooking.
- This dish pairs well with steamed rice or a fresh salad.
- Adjust the sweetness by adding more or less honey based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 75 mg