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Coconut-Poached Salmon with Corn And Dill
Ingredients
- 2 tbspunsalted butter
- 3garlic cloves
peeled and smashed
- 1piece fresh ginger
cut into coins, about 1 1/2 tablespoons
- 1 ½ tspkosher salt
- 1 tspcoriander seeds
- 1 tspcumin seeds
- ¼ tspground turmeric
- ⅛ tspcayenne pepper
- 1 cdry white wine
- 1can coconut milk
well shaken and stirred
- 4skin-on
center-cut wild king, coho, or sockeye salmon fillets, 3/4 inch thick
- 1 chalved cherry tomatoes
- 1 cfresh corn kernels
from 2 ears
- 2 tbspchopped fresh dill
plus more for serving
Directions
- 1
Heat butter in a large high-sided skillet over medium until melted. Add garlic, ginger, salt, coriander seeds, cumin seeds, turmeric, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add white wine, and bring to a rolling simmer over medium-high; cook for 1 minute. Stir in coconut milk, and return to a simmer. Once simmering, reduce heat to medium-low.
- 2
Gently place salmon, skin side up, in poaching liquid in skillet. Simmer, flipping once halfway through, until just cooked through and a thermometer inserted into center of fillets registers 110°F to 115°F, 6 to 8 minutes depending on thickness, adjusting heat as necessary to maintain a bare simmer. Carefully transfer salmon to a plate, and tent with foil to keep warm.
- 3
Remove and discard ginger and garlic from skillet using a slotted spoon. Increase heat to medium-high, and cook until coconut poaching liquid is reduced by half, about 8 minutes. Stir in tomatoes, corn, and dill, and cook for 1 more minute. Serve salmon with coconut sauce and additional dill.
Coconut-Poached Salmon with Corn And Dill
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Ratings & Reviews
Based on 12 ratings
Rating Breakdown
About this Recipe
Looking for a vibrant, flavorful dish that tastes impressive but comes together for a light, satisfying dinner? This Coconut-Poached Salmon with Corn and Dill is your answer, delivering an elegant meal in just 30 minutes.
The magic happens as tender salmon gently simmers in a fragrant broth of creamy coconut milk, aromatic garlic, ginger, and a warm blend of spices. This unique poaching method ensures perfectly cooked, moist fish every time, infused with layers of nuanced flavor from the coriander, cumin, and turmeric.
What to expect is a truly delightful experience where succulent salmon flakes effortlessly, absorbing the rich, savory notes of the coconut milk. Each bite offers a harmonious balance of the sweet pop of fresh corn and the bright, herbaceous freshness of dill, all underpinned by the subtle warmth of cayenne pepper. The dry white wine in the poaching liquid adds a sophisticated layer of depth, creating a refreshing and satisfying dish that's surprisingly light and incredibly flavorful.
While wild king, coho, or sockeye salmon are ideal for their rich texture and flavor, other firm white fish can be used if preferred. For an extra kick, a touch more cayenne pepper can be added to suit your taste. Don't have fresh corn? Thawed frozen corn kernels work beautifully. If fresh dill is scarce, a sprinkle of fresh parsley or cilantro can offer a different but equally pleasant aromatic note.
Serve this stunning Coconut-Poached Salmon with Corn and Dill as a complete meal, perfect for a relaxed weeknight or a special summer gathering. It pairs wonderfully with a simple side of fluffy rice or a slice of crusty bread to soak up every last drop of the delicious, spiced coconut broth.