Chili Lime Poached Salmon
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
2 servings
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Calories
566 kcal
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Course
Dinner
Chili Lime Poached Salmon
Description
This recipe starts by seasoning salmon fillets and searing them briefly to develop a light crust. The poaching liquid combines creamy coconut milk with vegetable broth, fresh lime juice, fish sauce, chili flakes, garlic, and grated ginger, delivering a complex mix of tangy, spicy, and savory notes. After sautéing aromatics, the liquid is brought to a simmer, then the salmon is gently poached skin-side up, maintaining its moisture and delicate texture.
Once poached, the salmon is removed, and a slurry of arrowroot starch and water is stirred into the simmering sauce to thicken it slightly. This creates a silky, glossy sauce that clings to the fish when served. The dish pairs well with light sides like steamed vegetables or rice to complement its bold flavors.
The cooking times ensure the salmon remains flaky and tender without overcooking. Regularly spooning the sauce over the skin side helps infuse flavor evenly. Adjust chili flakes to taste for preferred spice levels.
Ingredients
- 2 salmon fillets
- 1 tsp salt
- 1 tbsp avocado oil
- 4 cloves garlic
- 2 tsp chili flakes
- 2 tsp ginger fresh grated
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 tbsp fish sauce
- 1/4 cup lime juice
- lime zest from 1
- 1/2 tbsp arrowroot starch
- 2 tbsp water
Instructions
- Season salmon fillets on flesh and skin side with salt. Mince garlic and grate fresh ginger. Combine coconut milk, vegetable broth, lime juice and fish sauce in a small bowl.
- Heat oil in a frying pan over medium heat. Sear salmon in warm oil over medium heat for 2 minutes on each side. Remove salmon fillets from the pan.
- Reduce heat to medium-low. Add minced garlic, ginger, and chili flakes to the warm pan and cook for 2-3 minutes. Pour liquid mixture into the pan. Stir and increase the heat to medium high until the sauce bubbles.
- Reduce heat to medium-low and simmer the sauce for 5 minutes and then add the seared salmon back to the pan with the skin side up. Poach salmon in the simmer sauce for 4-6 minutes keeping the skin side up the whole time and regularly spooning sauce over the skin side of the salmon.
- Remove the poached salmon from the sauce. Combine arrowroot starch and water. Pour slurry into the sauce as you're stirring the sauce. Continue stirring until the sauce thickens. Serve salmon with the thicken chili lime sauce, garnish with lime zest and cilantro and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 566kcal | 28% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 2464mg | 103% |
| Potassium | 1215mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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