Coconut Poached Salmon with Asian GreensNovember 3, 2014
Our poaching method infuses the salmon with the coconut flavours which guarantees deliciousness levels of exotic proportions.
Ingredients for two people
|2 tbs||vegetable oil|
|1||garlic clove, peeled & crushed|
|1 knob||ginger, finely chopped|
|1 bunch||boy choy, roughly chopped|
|1 handful||green beans, top & tailed|
|1 tin||coconut milk|
|1||lime, sliced into wedges|
For the vegetables
Heat the vegetable oil in a wok or large frying pan over a medium heat. Add the garlic, boy choy, and green beans to the pan and sauté for 2-3 minutes or until the boy choy has wilted. Remove the greens from the pan and keep covered in a warm place.
For the salmon
In the same pan, add the coconut milk, half of the lime wedges (squeeze them to release their delicious juices) and a good grind of salt and pepper to a large frying pan. Place the salmon fillets in the pan and bring to a simmer. Allow it to simmer for 8-10 minutes until the coconut sauce thickens.
Serve the vegetables alongside the coconutty salmon. Spoon over the extra coconut sauce and serve with the remaining lime wedges and dig in!
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