Poached Salmon in Coconut Sauce

 Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
 Poached fish has a bad reputation. The mere mention of it conjures up visions of pale, overcooked, flavourless fish swimming in murky water.

It’s time for a makeover.

Enter – THIS Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli. Poached fish never tasted so good!!
Ingredients :

• 4 salmon fillets 
• Salt and pepper
• 2 tbsp oil
• 2 garlic cloves
• 2 tsp ginger 
• 1 lemongrass
• 1 tbsp brown sugar
• 1 tsp chilli garlic paste or other chilli paste
• 400 g/14oz coconut milk
• 1 tbsp fish sauce
• 2 tsp lime zest
• Lime juice 
• GARNISH/SERVING:
• Fresh coriander/cilantro leaves
• Finely sliced large red chillies
• Vermicelli noodles
• Steamed Asian greens

Instructions :

1. Sprinkle both sides of salmon with salt and pepper.
2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool.
4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.