When you’re tired of grilled, baked, and broiled Salmon, why not Poach? Salmon Poached in Coconut Milk might be the best way to prepare fresh fatty Salmon.
I was pleasantly surprised with this cooking method. The coconut milk doesn’t exactly add much flavor to the Salmon itself but that’s a good thing. I found that the thick, or viscous, coconut milk actually keeps all the delicious fatty fishy salmon flavor inside the fish. If we were poaching with something less viscous, like white wine, there would be a transfusion of flavor. The fish would pick up flavors of the wine and the wine would pick up flavors of the fish. This is a great method for cooking shellfish and light flaky fish. For something meatier like salmon I think this coconut poaching method is ideal. Plus you end up with a silky coconut milk sauce to spoon over the fish.
The best part of Salmon Poached in Coconut Milk is how fast and easy it is. Take a pan and dump a can of coconut milk in. Heat the pan over medium-low heat and throw in a few leaves of Thai basil. Add the Salmon and baste occasionally until the fish becomes firm to the touch – about 15 minutes. Serve with Polynesian Grilled Pineapple Salsa.
Salmon Poached in Coconut Milk
- 13 oz Coconut Milk
- 1 lb. Atlantic Salmon
- Thai Basil Leaves
- In a large saucepan over medium-low heat, add 1 can of Coconut Milk. Add 3-4 leaves of fresh Thai Basil.
- Add Salmon to coconut milk just as the milk begins to simmer - do not let milk fully simmer. As the bottom of the fish poaches in coconut milk, occasionally baste the top by spooning coconut milk over the entire surface.
- Fish is done when nearly firm to the touch, about 15 minutes.