Coconut Curry Poached Salmon

Salmon filets are poached in a Thai-inspired coconut curry sauce.

Course Dinner Ideas

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 514

1 tablespoon coconut or olive oil I used unrefined coconut oil which is unflavored. If you use flavored coconut oil this will add to the coconut flavor.
½ cup (70 grams) onion thinly sliced
¾ cup (100 grams) red bell pepper sliced
2 garlic cloves peeled and finely chopped or grated
1 tablespoon fresh ginger grated
1 teaspoon ground cumin
½ teaspoon turmeric
2 teaspoons ground coriander
½ teaspoon salt or to taste
¾ cup (200 ml) vegetable broth low sodium
¾ cup (200 ml) coconut milk
2 salmon filets
1 ½ teaspoons cornstarch/corn flour

To a large braising pan with a lid add the coconut oil over medium heat.
Add the onion and pepper, cook while stirring until they are softened.
Add the garlic, ginger, cumin, turmeric, coriander and salt. Stir to mix well and cook for 1 minute.
Add the vegetable broth, coconut milk and corn starch. Stir until well mixed and bring to a light simmer, taste for seasoning. Carefully slide in the salmon filets, skin-side down and lightly simmer for 8-10 minutes until the salmon is cooked and the curry is thickened. Spoon the liquid over the salmon often.