I made this a long time ago back when I had my blog Dahlicious and it’s something I’ve never quite been able to recreate. This version was decent but I think the coconut milk wasn’t heavy enough, maybe I need to use coconut cream? The other difference was, I wasn’t just cooking for myself, my husband was home and that meant I couldn’t use heaps of cilantro because he’s one of those people who HATES it. So sad right??
Anyways, the dish was really yummy, despite looking so amazing and this literally took me about 15 minutes to make the whole dinner. Easy Peasy.
What I used:
- 2 salmon filets (skin or no skin, your preference – you can also easily make this for more or less than 2 people)
- 1 hunk of ginger, peeled and sliced
- 1 whole lemon worth of juice and a few slices of the rind
- 1 can of coconut milk
- 1 cup of chicken stock (might use less next time)
- a pinch of salt
*I would have added Sriracha like I did the first time but didn’t have any on hand and most certainly would add cilantro or lemongrass next time. Or it could be spiced up by adding herbs or ginger to the rice, I thought about doing it but got a little lazy.
To make it, bring the coconut milk, chicken stock, lemon juice/peel, & sliced ginger to a boil in a sauté pan. Add the salmon and turn it down to a low simmer. Cover and let poach for about 10-15 minutes. The salmon comes out moist and flakey with a hint of coconut and ginger, it’s beyond simple and really delicious.
For the sides I simply sautéed a couple of zucchinis in grape seed oil & salt and heated up my favorite Trader Joe’s easy frozen rice. Literally takes 3 minutes and is perfect overtime.
Here are some pictures from when I made this in 2013 for the first time, it was much creamier (also had sriracha & bay leaves) and I served it over lentils & spinach with water chestnuts, cilantro, and lime. I’ll definitely be coming back to refine this one soon so stay tuned and let me know if you figure out a hack to keeping the sauce thick!