Poached Lemongrass & Coconut Salmon
- 2 quarter pound fillets of salmon, seasoned with a tsp each of salt + pepper
- 1/2 cup vegetable, chicken or seafood broth
- 1 cup coconut milk
- 1 stalk lemongrass (inner bulbs), finely chopped
- 1 naval orange, juiced
- Baby winter greens (kale, spinach, chard, and beets)
- salt + pepper to taste
Note: Save the remaining coconut sauce to use a stock base in Tom Kah Gai (Thai Chicken & Coconut Soup) on page [INSERT]. The liquid can be stored in a sealable container in the refrigerator for 5-7 days before use.
Preparing Fish: Frozen fish should be thawed and refrigerated, before cooking. Use all fresh or thawed fish immediately. To test for doneness, the flesh should fall apart easily when you stick a fork in the fillet. The optimum temperature for which the internal temperature should reach is 140 degree, at 150 degrees the flesh begins to break down.
- Add the broth, salt and pepper to a large, wide-deep pan over medium high heat. Cook for a few minutes until it begins to boil and add the lemongrass, cooking it for a minute until fragrant. Reduce heat to medium and add the coconut milk and most of the orange juice and place the salmon fillets into the liquid skin side down. Cover and poach for about 10 minutes until cooked through. Transfer fillets to a serving platter over the dark, leafy winter greens.
- Continue to cook the liquid for another minute or so until thick. Spoon over salmon and greens. Squeeze remaining lime over the salmon and serve.