Fresh. Light. Healthy. Spring. Easy.
Those are my top five words I’m using to describe this Thai Poached Salmon. The fact that wild salmon is a superfood is a total bonus. But, let’s be honest and just tell it like it is. I made this because:
Five Reasons to love Thai Poached Salmon
- the idea of Alaskan wild salmon reminded me of home and Vancouver and all the fishy things that are right with the world.
- I only needed like, 5 ingredients to make this whole dinner.
- It was the ultimate in “chic” quick eats. And we all know that really means it was a super quick way to get dinner on the table without
muchany fuss. Ie. The “lazy girl” dinner.
- Super Food status. Amino fatty acids, that no one really cares about because we’re too busy loving that coconut, chilli, basil wild salmon party that’s goin on.
- Oh. and I almost forgot one of the biggest triumphs of this whole dinner. Roasted cauliflower rice.
Before we talk coconut poached salmon, let’s talk about that last point. Roasted cauliflower rice. Okay, maybe I’m a little late to this gravy train, in the blogging world, but we’ve been making this in restaurants for a long time. It’s one of those things that you don’t really think too much about until you actually make it at home and realise how versatile it really is. And delicious. Because on my list of importance in a dish, delicious is my top requirement. Isn’t it everybody’s? All you gotta do is get some cauli florets in the food processor, and blitz. No sorcery. It’s really that easy.
Coconut milk, chilli, thai basil, lime. <- The magic recipe for this poached salmon. All in a pan. Up to the boil and then add turn down the heat and add the salmon and gently poach for about 8-12 minutes. It depends on how you like your salmon. Personally, when I’m eating west coast wild salmon, I like it medium rare. If you can find wild, I highly recommend you try it that way, if farmed is all you got, no drama, just cook it a little longer. The difference is going to be in texture. A wild salmon has a much firmer texture than a farmed fish. When you cook a farmed fish to medium well or well done the meat firms up and makes it more pleasant to eat. When you over cook a wild salmon it has the texture effect of over cooking a fillet steak. It just takes away from the flavour and texture and diminishes the eating experience.
Aside from all the words in this post. There are two take aways from this recipe. Thai Poached Salmon is the food of the gods, and roasted cauliflower rice is the magic carb stand in of your dreams. That is all.
Thai Poached Salmon
- 2 salmon fillets
- 1 head cauliflower broken into florets
- 1 lemon grass
- 1 red chilli
- 1 shallot
- 1 clove garlic
- 1 400 ml tin coconut milk
- 1 bunch thai basil
- 1 lime
pre-heat the oven to 180c.
In a food processor, blitz the cauliflower florets until they are like rice grains.
Place on a lined baking tray and dry roast for about 20 minutes.
In a medium pan on medium heat, sweat the shallots and garlic, until soft, but no colour.
Add the chilli and lemon grass stalk, and sweat for a few more minutes.
Add the coconut milk and bring to the boil. As soon as it comes to the boil, turn the heat down
to a simmer and add the salmon, and a few sprigs of basil.
Simmer for 8 minutes or until the salmon is done to your liking.
Serve over the cauliflower rice with extra basil and lime wedges.