Total Time30 minutesPrep Time5 minutesCook Time25 minutes
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Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
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Yield:4 servings
- 4(6-ounce) salmon fillets, skin removed
- Salt and freshly ground black pepper
- 2tablespoons ghee or coconut oil …
Total Time30 minutesPrep Time5 minutesCook Time25 minutes
Rating(0)CommentsRead comments
Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
or to save this recipe.
Yield:4 servings
- 4(6-ounce) salmon fillets, skin removed
- Salt and freshly ground black pepper
- 2tablespoons ghee or coconut oil
- 3garlic cloves, minced
- 1tablespoon minced fresh ginger
- 1bird’s-eye chile, or other small chile, sliced
- ½ teaspoon cumin seeds
- 1pound cherry tomatoes
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1(14-ounce) can coconut milk
- 5ounces chopped fresh spinach or baby spinach
- Cooked rice, for serving
- ¼ cup torn or chopped mint, basil or cilantro leaves
Nutritional analysis per serving (4 servings)
719 calories; 51 grams fat; 30 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 41 grams protein; 1147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Season the salmon fillets with salt and pepper on both sides. Set aside. 1.
Step 2
In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric. 1.
Step 3
Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting. 1.
Step 4
Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.
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