Coconut Poached Salmon
400ml tin coconut cream
1 lemongrass stem (inner core only), finely chopped
5cm piece of ginger, sliced
Zest and juice of 2 limes
1 T fish sauce
1 T caster sugar
2 spring onions, thinly sliced
4 x pinboned portions, skin removed
2 T sesame seeds, toasted
Preheat the oven to 180°C.
Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and half of the spring onion in a saucepan over medium heat and bring to a simmer.
Meanwhile, place fish in a lightly greased baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 12-15 minutes until fish is just cooked. Sprinkle over sesame seeds and remaining spring onion. Serve with rice and steamed greens.
Recipe adapted from taste.com.au
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