Cookbook

Poached Salmon in Coconut Lime Sauce

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Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings: 4
Calories: 502 kcal
Author: Nagi 

Ingredients

  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

Garnish/serving:

  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions

  1. Sprinkle both sides of salmon with salt and pepper.

  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Notes

1. Salmon – Skinless is better for this dish because it’s not a crispy skin salmon recipe. But skin on is ok too.

2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated.

Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.

3. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.

4. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.

5. Variations – This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).

6. Nutrition assumes all sauce is used. Remember – all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!

Nutrition Facts

Amount Per Serving
Calories 502 Calories from Fat 342
Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 82mg 27%
Sodium 435mg 18%
Potassium 1017mg 29%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A1.2%
Vitamin C3.7%
Calcium3.4%
Iron16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Adventures in Yeast Bread

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First attempt

Under-proved and didn’t knead enough. Crust was good, but inside too dense.

Need to work on shaping loaves.

Second Attempt

Well kneaded but didn’t proof long enough before putting in the oven. Loaves split on the sides because they rose too quickly in the oven.

Need to work on the crust, it’s ok but would like it to be crustier.

Third Attempt

Honey Lemon Chicken and Green Beans

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Ingredients

Honey Lemon Chicken and Green Beans

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below

Honey Lemon Sauce:

  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  • Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  • In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  • Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  • Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  • Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  • Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  • Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

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Orange Blossom Honey Challah

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Ingredients

  • 2 teaspoons instant yeast
  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup warm water
  • 3 large eggs, plus 1 for egg wash
  • 1 1/2 teaspoons table salt
  • 1/4 cup vegetable oil
  • 1/4 cup Florida Orange Blossom Honey

Instructions

  1. Make a yeast slurry by whisking together the yeast and 1/4 cup of the flour, then whisk in the warm water until it becomes smooth.
  2. Let the slurry stand uncovered for 10 – 20 minutes or until it begins to puff up slightly.
  3. Whisk 3 eggs, salt, oil and honey into the puffed yeast slurry until the eggs are well incorporated and the salt has dissolved.
  4. With your hands or a wooden spoon, stir in the remaining 3 1/4 cups of flour.
  5. When the mixture forms a ball take it out onto your work surface and knead it until smooth, no more than 5 minutes.
  6. Soak your mixing bowl in hot water to clean and warm it for fermenting the dough in the next step. The dough should feel very firm. If the dough is too firm to knead easily add a tablespoon or two of water to it. If it is too wet add a few tablespoons of flour.
  7. Place the dough in the warm cleaned bowl and cover it with plastic wrap.
  8. Let the dough ferment until it has at least doubled in bulk (about 2 hours) depending on the temperature in your kitchen.
  9. Divide the dough into three equal portions and roll them into logs, then braid. Position on a baking sheet lined with parchment paper.
  10. Cover the dough well with plastic wrap and proof until tripled in size, about 2 hours.
  11. 30 minutes prior to baking arrange an oven rack in the upper third position and remove any racks above.
  12. Preheat the oven to 325°F .
  13. Beat the remaining egg with a pinch of salt for the egg wash.
  14. When the dough has tripled and doesn’t push back when gently pressed with your finger but remains indented, brush with the egg wash.
  15. Bake the loaf for 35 to 45 minutes, until very well browned. Remove them from the oven and let cool on a rack.

 

https://www.beeraw.com/honey-recipes/-orange-blossom-honey-challah/

Garlic Lemon and Parmesan Oven Roasted Zucchini

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Ingredients

  • 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
  • 2 Tbsp olive oil
  • Zest of 1 small lemon (1 tsp)
  • 2 cloves garlic , crushed through a garlic crusher or finely minced
  • 3/4 cup finely shredded parmesan cheese
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.

  2. Cut zucchini into 4 wedges through the length.

  3. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
  4.  Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
  5. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
  6. Bake in preheated oven 11 – 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm

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