Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Poached Salmon in Coconut Lime Curry
with asparagus / snap peas / basmati rice

Active: 40 min Total: 40 min

Poaching fish in aromatic broth infuses it with flavor and keeps the fish moist and tender. We include an extra step in this version to lightly sear the fish on one side. We find it's worth this extra step to give the fish a bit of texture while still gaining all the benefits of poaching.
Smarts: We used a 12 inch pan to cook 4 servings, which meant that the poaching liquid didn’t completely cover the salmon as it cooked. This kept the light sear on the salmon above the liquid, but don’t worry if you need to use a larger or smaller pan. Either way, you'll have tender salmon and a rich, flavorful cooking liquid to serve over rice.

Ingredients

Servings:
4
Metric
Poached Salmon in Coconut Lime Curry:
  • Ginger, fresh - 2 tsp, grated
  • Shallots - 2 cloves, diced
  • Lime zest - 2 tsp
  • Lemongrass - 2 stalks, sliced into 2” / 5 cm strips and smashed
  • Asparagus - 12 oz, trimmed and chopped into 2” / 5 cm lengths
  • Salmon - 1 lb (look for skinless salmon filets if possible)
  • Limes - 1, wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Curry paste, green - 1 1/2 Tbsp (sub red curry paste)
  • Brown sugar - 1 tsp
  • Fish sauce - 2 tsp
  • Coconut milk (14 oz / 397 g) - 1 can
  • Stock, any type - 2 cups
  • Snap peas - 12 oz (sub snow peas)
Basmati Rice:
  • Water - 1 3/4 cups
  • Rice, uncooked basmati - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make rice - (Double if making Tuesday’s meal.) Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
  2. Ginger / Shallots / Lime zest / Lemongrass - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Asparagus - Trimmed and chopped into 2” / 5 cm lengths. (Can be done up to 2 days ahead)
  4. Salmon - Rinse and pat dry. Season on both sides with some salt and pepper.
  5. Limes - Slice into wedges (you can use the same lime that you zested).

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

Make

  1. Heat a large saute pan or Dutch oven with first part of oil over medium heat. Add salmon and sear one one side just until salmon releases easily from pan and is golden brown, 4 to 6 minutes. (Note: Salmon should not be cooked all the way through; it will finish in the broth. If your salmon is skin-on, sear the skinless side.) Transfer salmon to a plate and set aside.
  2. Return pan to heat and add second part of oil. Add aromatics (ginger, shallots, lime zest, and lemongrass) and saute for 2 minutes until fragrant.
  3. Add in curry paste, brown sugar, and fish sauce and saute for 1 minute.
  4. Pour coconut milk and stock over aromatics, scraping up any browned bits on the bottom of the pan. Cover and simmer curry broth for 10 minutes to let the flavor develop.
  5. Remove the lid from the stock and add snap peas and asparagus to the pan. Nestle salmon, seared-side facing up, into broth.
  6. Cover pan and continue cooking until salmon is cooked through and vegetables are tender, 5 to 8 minutes more.
  7. Squeeze half the lime wedges into the broth. Taste broth and season with some more fish sauce (or some salt) if needed. Remove and discard lemongrass stalks.
  8. If rice was made ahead, reheat in the microwave (reserve half if doubled).
  9. Serve salmon and broth in shallow bowls with rice. Add remaining lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (59)
Gluten-free (4)
Paleo (6)
Vegetarian (4)

48 reviews

Used red curry paste. My 4 year old loved it as did my husband and I!

By: Ella
Posted: Jun 21, 2020
Diet: Original
0 Helpful

Made this three times with different veg and using both red and green curry paste. Huge hit each time.

By: Laura
Posted: Jun 10, 2020
Diet: Original
0 Helpful

Huge win

By: Andrew
Posted: Jun 07, 2020
Diet: Original
0 Helpful

Great flavor with lots of delicious sauce. We enjoyed this.

By: Christy
Posted: Jun 04, 2020
Diet: Original
0 Helpful

Made it with tilapia tenderloins and beet greens.

By: Felice
Posted: May 27, 2020
Diet: Original
0 Helpful

Really great flavor. A couple subs/changes: omitted the lemongrass and asparagus (subbed broccoli) = pandemic produce situation. Also omitted the stock because people commented that the sauce was quite runny -- sauce was delicious, but there obviously wasn't as much of it. Next time, I might try using 1 c. Hubs suggested green onions would be good in this -- guess I'll try that next time!

By: Sarah
Posted: May 19, 2020
Diet: Gluten-free
0 Helpful