Thai Poached Salmon
Embark on a culinary journey with this Thai Poached Salmon, a dish that brings vibrant Southeast Asian flavors to your table in just 35 minutes. Tender, flaky salmon fillets are gently poached in a fragrant broth infused with creamy coconut milk, lemongrass, ginger, garlic, kaffir lime leaves, and a touch of bold Thai red curry paste. Balanced with fish sauce, brown sugar, and zesty lime juice, this recipe creates a symphony of savory, sweet, and tangy notes. Served atop fluffy jasmine rice and garnished with fresh cilantro, Thai basil, and a hint of chili heat, this healthy and aromatic dish is a weeknight-friendly option that feels like a fine dining experience. Perfect for those seeking a quick and exotic dinner idea, this recipe is ideal for showcasing authentic Thai flavors in your own kitchen.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillet (skinless)
- 2 cups coconut milk (unsweetened)
- 1 cup low-sodium chicken stock
- 2 pieces lemongrass stalks
- 2 inches (peeled and thinly sliced) ginger
- 4 minced garlic cloves
- 4 pieces kaffir lime leaves
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 piece (juiced) lime
- 0.25 cup (chopped, for garnish) cilantro leaves
- 0.25 cup (optional, for garnish) Thai basil leaves
- 1 piece (optional, for garnish) red chili (thinly sliced)
- 4 servings (for serving) jasmine rice (cooked)
Instructions
Prepare the lemongrass by trimming the root end and removing the outer tough layers. Cut each stalk into 3-inch pieces and bruise them with the back of a knife to release their flavor.
In a large, deep skillet or saucepan, combine the coconut milk, chicken stock, lemongrass, ginger, garlic, kaffir lime leaves, and Thai red curry paste. Stir well and bring to a gentle simmer over medium heat.
Add the fish sauce, brown sugar, and lime juice to the skillet. Stir to combine and adjust seasoning as needed (add more fish sauce for saltiness or lime juice for acidity).
Reduce the heat to low and carefully place the salmon fillets into the poaching liquid. Ensure the fillets are fully submerged, spooning the liquid over them if necessary.
Cover the skillet with a lid and poach the salmon gently for 8–10 minutes, or until the fish is just cooked through and flakes easily with a fork.
Using a slotted spoon, carefully remove the salmon fillets from the liquid and transfer them to serving plates.
Strain the poaching liquid through a fine-mesh sieve into a bowl, discarding the solids. Optional: You can return the strained liquid to the skillet and reduce slightly over medium heat to create a more concentrated sauce.
Serve the salmon fillets over cooked jasmine rice, drizzling some of the poaching liquid (or reduced sauce) over the top.
Garnish with chopped cilantro leaves, Thai basil (if using), and thinly sliced red chili for a pop of color and heat.
Serve immediately and enjoy the vibrant Thai flavors!
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.3 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 578 mg | 44% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 5758 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
