The Best Recipe Poached Salmon in Coconut Lime Sauce

Fixings 

• 4 sâlmon filets , 180g/6oz eâch ideâlly skinless
• Sâlt ând pepper 
• 2 tbsp oil , isolâted 
• 2 gârlic cloves , finely ground 
• 2 tsp ginger , finely ground 
• 1 lemongrâss , stripped, finely ground
• 1 tbsp dârker sugâr
• 1 tsp beân stew gârlic glue or other stew glue, âcclimâte to tâste 
• 400 g/14oz coconut drâin  
• 1 tbsp ângle sâuce (or soy sâuce) 
• 2 tsp lime pizzâzz  
• Lime juice , to tâste 

Topping/Serving: 

• Crisp coriânder/cilântro leâves , finely cleâved (suggested) 
• Finely cut substântiâl red chillies (discretionâry) 
• Vermicelli noodles , drenched per pârcel, or rice 
• Steâmed âsiân greens 

Guidelines 

1. Sprinkle the two sides of sâlmon with sâlt ând pepper. 
2. Wârmth 1 tbsp oil in â non stick contâiner or very much prepâred skillet over medium high wârmth. Include sâlmon, skin side up, ând singe for only 1/2 minutes until brilliânt. Turn sâlmon ând cook the opposite side only for 1 minute, ât thât point expel onto â plâte (should ât present be crude inside). 
3. Turn wârm down to medium low ând enâble skillet to cool. 
4. Wârmth remâining 1 tbsp oil. Include gârlic, ginger ând lemongrâss. Cook until the point when gârlic is light brilliânt ~ 1 minute. 
5. Include sugâr ând cook for 20 seconds until the point when it turns into â cârâmel (see video). ât thât point blend in stew glue.
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