Turmeric and Coconut Poached Salmon

This recipe for Turmeric and Coconut Poached Salmon is a flavorful and healthy way to cook salmon. The turmeric gives the fish a beautiful golden color, and the coconut milk adds a rich and creamy flavor. The poaching method ensures that the salmon is cooked evenly and gently, resulting in a moist and flaky fish. This dish is perfect for a weeknight meal or a special occasion.

This recipe was inspired by my travels to Southeast Asia, where I fell in love with the vibrant flavors of the region. I wanted to create a dish that would capture the essence of those flavors, but with a modern twist. This recipe is the result of many experiments, and I'm happy to share it with you today.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 tablespoon ground turmeric
• 2 teaspoons dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup unsweetened coconut milk
• 1/2 cup water
• 1 pound center-cut salmon fillets, skinless and boneless
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large saucepan, whisk together the turmeric, dry mustard, ginger, salt, and pepper.
2. Gradually whisk in the coconut milk until smooth.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
4. Add the salmon fillets and lemon juice and simmer for 8-10 minutes, or until the fish is flaky and opaque throughout.
5. Transfer the salmon to a serving platter and spoon the poaching liquid over the fish.
6. Garnish with cilantro and serve immediately.

Why It Works

• The turmeric gives the fish a beautiful golden color and a slightly bitter flavor.
• The coconut milk adds a rich and creamy flavor to the poaching liquid.
• The poaching method ensures that the salmon is cooked evenly and gently.
• The lemon juice adds a bright and acidic flavor to the dish.
• The cilantro adds a fresh and herbaceous flavor to the dish.