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Tender poached salmon fillets in a creamy coconut lime sauce with spinach and cilantro

High Protein Poached Salmon in Coconut Lime Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 545
Ingredients Method

Ingredients
  

  • 2 Atlantic salmon fillets (approx. 7 oz each, skin removed)
  • 1 can (13.5 oz) unsweetened full-fat coconut milk
  • 1 tablespoon avocado oil
  • 2 cloves garlic , finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 medium shallot , finely diced
  • 1 tablespoon premium fish sauce
  • 1 teaspoon red chili paste (Sambal Oelek)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 2 cups fresh baby spinach
  • 1/4 cup fresh cilantro, chopped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Method
 

  1. Season salmon fillets on all sides with sea salt and black pepper.
  2. Heat avocado oil in a deep 10-inch skillet over medium-high heat. Sear the salmon for 90 seconds per side until lightly golden; transfer to a plate (center will remain raw).
  3. Reduce heat to medium. Add the diced shallot, garlic, and ginger to the pan and sauté for 2 minutes until translucent.
  4. Pour in the coconut milk, fish sauce, and chili paste. Whisk to combine and bring to a gentle simmer.
  5. Return the salmon fillets to the skillet. Cover with a lid and poach for 7 to 9 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Uncover the pan and stir in the baby spinach, cooking for 60 seconds until just wilted.
  7. Remove from heat and stir in the fresh lime juice and lime zest.
  8. Garnish with fresh cilantro and serve the salmon with the sauce ladled over the top.