Coconut and Lemongrass-Poached Salmon with Wild Rice

| 0

Coconut and Lemongrass-Poached Salmon with Wild Rice

Course: Main Courses
If you’re looking for a quick fish dinner to put together in 20 minutes without making your house smell like a seafood market, this is the one to beat. Serve this over wild rice flake it over a quick salad.
Print Recipe Pin Recipe

Ingredients

Wild Rice with Toasted Sesame Oil

  • 1 cup Wild rice
  • 1-1/2 cups Water
  • 2 tsp Salt
  • 2 tsp Toasted sesame oil

Coconut and Lemongrass-Poached Salmon

  • 2 fillets Salmon fillets 6 oz each
  • 1 stalk Lemongrass
  • 1 clove Garlic
  • 1 small piece Ginger
  • 2 cups Coconut milk about one can
  • 1 Lime

Instructions

Wild Rice with Toasted Sesame Oil

  • Bring the water, salt and rice to a boil, covered and cook for about 20 minutes or until soft. Once cooked, keep warm and toss with sesame oil.

Coconut and Lemongrass-Poached Salmon

  • Make a paste by finely chopping the lemongrass, ginger and garlic, then pressing the pieces together with the blade of your knife.
  • Warm the coconut milk with this paste and a pinch of salt and set aside gently, slowly bringing it to a simmer in a small saute pan. Zest the lime and reserve the rest of the lime for juicing later.
  • Once the sauce thickens a bit, turn the heat down to medium low and add your salmon; it should be nearly submerged by the coconut. Cover and cook for 6-8 minutes.
  • Once the salmon is cooked and tender (it will flake), remove the fish from the pan and increase the heat to medium high, reducing the sauce for a minute or two. Pour the sauce on your plate and place the salmon over it. Garnish with any remaining zest if desired and squeeze the lime over the salmon just before serving over rice.