This coconut poached salmon is incredible and will melt in your mouth. Fillets of salmon are gently poached in a creamy and flavorful Thai-inspired orange coconut sauce. It's easy to make, and it's ready in just 22 minutes!
1cupcanned coconut milk
2tablespoonssoy sauce, gluten-free if needed
2tablespoonsfinely minced ginger
3clovesgarlic, finely minced
Juice of ½ lime
Orange slices, cilantro, and chili flakes, to serve
Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos, ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes.
1 cup canned coconut milk, 2 tablespoons soy sauce, 2 tablespoons finely minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, Juice of ½ lime, 2 large oranges
Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat.
4 fillets salmon
Serve the orange coconut poached salmon with some orange slices, cilantro, and if you'd like some heat, some chili flakes.
Orange slices, cilantro, and chili flakes
When you're poaching fish, keep the temperature very low. Ideally, there should be only a few bubbles rising in the pan.