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Poached salmon in coconut milk

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Ingredients for 4 servings:

  • 680 g salmon fillet(s), ready to cook, without skin
  • 400 ml coconut milk (small can)
  • 200 ml milk, alternatively: cream
  • 1 small chili pepper(s), mild
  • 2 slices of ginger
  • 1 clove(s) garlic, sliced
  • ½ tsp lime zest, grated
  • 1 vanilla pod(s) (without seeds, only the pod/shell)
  • n. B. Fleur de Sel
  • Pepper, green, coarsely ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring the coconut milk, milk or cream, chili, vanilla pod, ginger, garlic, and lime zest to a boil in a large saucepan. Then reduce the heat to low (keep warm). Add the fish fillets, turning once after 3 minutes if necessary, and let them cook until cooked to your desired doneness. Remove the cooked fish fillets, serve, and season with fleur de sel and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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