Coconut Lime Salmon Food

POACHED SALMON IN COCONUT LIME SAUCE

Steps:

• Sprinkle both sides of salmon with salt and pepper.
• 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).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

CREAMY COCONUT-LIME SALMON

Steps:

• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
• Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
• Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
• Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

COCONUT & LIME SALMON

Steps:

• Note: Prep time does not include marinating time of 30 minutes.
• Remove spines from lime leaves and shred finely.
• Wash and finely chop coriander roots, reserve coriander sprigs.
• Combine lime leaves, coriander roots, chilli & coconut milk in a ceramic dish Turn to coat, then cover & refrigerate for 30 minutes.
• Halve cucumbers lengthways.
• Remove seeds with a teaspoon, finely dice and place in a bowl.
• Remove cheeks from mango, scoop out flesh and dice.
• Add to bowl with cucumber.
• Chop half the reserved coriander sprigs& add to mango/cucumber mix.
• Pre-heat a barbecue plate on high, then grease with oil.
• Remove salmon from marinade & cook skin side up, on plate for 2-3 minutes or until golden.
• Turn & cook for 2-3 minutes or to your preference.
• Serve salmon with steamed rice, cucumber salad and a lime wedge.