Coconut-poached salmon with Asian greens

Cooking Fish Coconut-poached salmon with Asian greens

Gently poached in a tangy Asian coconut broth, friends and family will love the lip-smacking flavour and tender salmon.

Lables: Low carb Low sugar Egg free Gluten free Lactose free Peanut free Tree nut free Wheat free
  1. Preheat the oven to 180°C.
  2. Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan over medium heat and bring to a simmer.
  3. Meanwhile, place fish in a baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 10-12 minutes until fish is just cooked but still a little rare in the centre. Sprinkle over sesame seeds and serve with steamed greens.

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400ml can coconut cream
1 lemongrass stem , finely grated
5cm piece of ginger, sliced
Finely grated zest and juice of 2 limes
1 tbsp fish sauce
1 tbsp caster sugar
2 spring onions, thinly sliced
4 x 180g skinless salmon fillets
2 tbsp sesame seeds, toasted
Steamed Asian greens, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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