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Coconut Ginger Poached Salmon

April 13, 2011

Ok, ok, I know I just posted how I wasn’t going to post anything until after the move. This is SOOO good I can’t wait to share it with you. Also I am afraid the recipe might get lost in the shuffle.

Coconut Ginger Poached Salmon

Recipe inspired by Rebecca Katz One Bite at a Time

  • 1 lb wild salmon fillet (bones removed, skinned, and cut into 1-inch chunks
  • 4 cups vegetable or fish or chicken stock
  • 2 (14.5 oz) cans coconut milk (light or regular)
  • 3 (1-inch) pieces of fresh ginger
  • 2-3 shallot bulbs, halved and bruised
  • 1-2 stalks lemon grass, cut into chunks and bruised
  • 1 lime (organic is best) garnish and juice

Season prepped salmon with ~ 1/4 tsp salt, cover tightly and refrigerate for at least 30 min up to a couple hours. (Don’t forget this step it really makes a difference.)

You’ll need a large straight sided pan or low sided pot just large enough to hold the salmon in a single layer. This is a one pot meal!

In this pot/pan (no salmon yet) add the broth, coconut milk, ginger, shallots, lemon grass and 1/4 tsp salt to a slow boil over medium heat. Let the ingredients infuse for about 20 min. This is when the magic happens. Then (keeping the ingredients in the broth) decrease the heat to low and let it develop for another 30-40min. It is worth the wait and will make your home smell like HEAVEN! After this point you may take out the spices or leave them in, totally up to you. I think the flavor is better with them left in.

Carefully slide the salmon into the broth and poach over medium heat for about 7-9min, until tender.

Serve in a shallow bowl with the yummy broth ladled on top and a squeeze of lime juice. For a nice touch, garnish with a tiny bit of lime zest, scallions, cilantro, or mint.

SO delicious!

Do you have left over broth?

Make some sweet potato soup!

Throw in 1-2 sweet potatoes (peeled and cubed) boil in the broth (with the ingredients removed) until tender. Put it all into a blender or magic bullet and blend until silky! We like to add salt and curry powder. YUM!

p.s. Instant baby food – prior to seasoning it up of course!

These are both wonderful soothing dishes to make for a sick friend. These are both cancer compatible too! The soup is so soothing and easy to digest. Not a fan of fish? I haven’t done this but I bet it would be wonderful with chicken breasts too! Just increase the poaching time.


Ok, now back to packing! See you in a couple week…this time I really mean it!


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