Coconut Orange Poached Salmon Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
342 kcal
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Course
Dinner
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Cuisine
North American
Coconut Orange Poached Salmon Recipe
Description
The Coconut Orange Poached Salmon Recipe begins by preparing a poaching liquid with orange zest, orange slices, and juice combined with creamy coconut milk, soy sauce, fish sauce, minced ginger, garlic, and lime juice. The fragrant broth is brought to a gentle boil and then reduced to a very low simmer.
The salmon fillets are added carefully to the low heat poaching broth and cooked until opaque, approximately 6 to 7 minutes. The pan is kept at a temperature where only a few bubbles rise gently, ensuring the salmon remains moist and delicate, avoiding overcooking.
The salmon is served topped with fresh orange slices, cilantro, and optionally, chili flakes for those who prefer some spice. This preparation highlights the fresh, bright flavors of citrus balanced with creamy coconut and umami.
Maintaining a very low poaching temperature is key to achieving tender salmon without drying it out.
Ingredients
- 2 large orange divided
- 1 cup coconut milk canned
- 2 tablespoons soy sauce gluten-free if needed
- 2 tablespoons ginger finely minced
- 1 tablespoon fish sauce
- 3 cloves garlic finely minced
- lime juice juice of ½ lime
- 4 fillets salmon
- orange to serve, orange slices
- cilantro
- chili flakes
Instructions
- Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos, ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes.
- Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat.
- Serve the orange coconut poached salmon with some orange slices, cilantro, and if you'd like some heat, some chili flakes.
Notes
- Keep the poaching temperature very low, just a few bubbles rising, to maintain salmon tenderness and avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 342kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 640mg | 27% |
| Potassium | 1040mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 51mg | 57% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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