Lemongrass Poached Salmon with Coconut Rice
Imagine the delicate flavors of Lemongrass Poached Salmon infused with aromatic lemongrass, perfectly balanced with creamy coconut rice. This dish is a tropical escape right in your kitchen, bringing a taste of Southeast Asia to your dining table. It's a light, healthy, and elegant meal that's surprisingly simple to prepare.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water (for rice)
- Salt to taste
- 2 cups water (for poaching)
- 1 stalk lemongrass, smashed
- 2 tablespoons soy sauce
- 2 salmon fillets (about 6 oz each)
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, 1 cup water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and liquid is absorbed.
- Poach the Salmon: In a large skillet, combine water, smashed lemongrass, and soy sauce. Bring to a gentle simmer over medium heat. Add the salmon fillets and poach for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Fluff the coconut rice with a fork and divide it among plates. Top with the poached salmon, garnishing with fresh cilantro and lime wedges for added brightness.
Cook’s tips
- Use fresh lemongrass for the best flavor; if using dried, soak it in warm water first.
- Don't overcook the salmon; it should be just opaque and flake easily.
- Rinsing the rice removes excess starch, ensuring fluffy grains.
- For extra flavor, add a slice of ginger to the poaching liquid.
- Let the salmon rest for a few minutes before serving to keep it moist.
Substitutions
- Use chicken broth instead of water for the poaching liquid.
- Substitute coconut milk with light coconut milk to reduce calories.
- If you don't have lemongrass, use lemon zest and a bit of ginger.
- Try tilapia or cod instead of salmon.
- For a gluten-free option, use tamari instead of soy sauce.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a pan with a splash of water to prevent drying out.
Frequently asked questions
Can I use frozen salmon for this recipe?
Yes, just thaw it completely and pat dry before poaching.
What can I serve with this dish?
Steamed vegetables or a simple salad pair well.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork, usually after about 10 minutes of poaching.
Can I make this dish ahead of time?
The rice and salmon are best served fresh, but you can prepare the poaching liquid in advance.
