Lenten Recipe – Thai Coconut Poached Salmon

Ash Wednesday marks the beginning of Lent and for many, this time is most acknowledged through a change in diet, otherwise known as the Lenten Diet. Fish, or other meatless recipes are on the top of the list and for the next week, The Naughty Grape would like to share with you some of go to recipes, that are simply delicious.

Thai Coconut Poached Salmon

four 6-ounce salmon fillets; skin removed1/4 cup red curry paste
2 teaspoons lemongrass; bruised and minced
2 teaspoons dark brown sugar
1 bird’s eye pepper; thinly sliced, with or without seeds
one 14-ounce can unsweetened light coconut milk
zest and juice of 1 lime
kosher salt and freshly ground black pepper
jasmine rice; for serving
basil; chopped, for garnish

DIRECTIONS

1. Combine the red curry paste, lemongrass, sugar, chile, coconut milk and lime juice in a small bowl, and then transfer to a large saute pan and bring to a simmer over medium heat. Simmer for the flavors to infuse, about 2 minutes.
2. Sprinkle the salmon with salt and black pepper and add to the pan. Cook 5 minutes on one side, and then flip and cook an additional 4 minutes (add 2 minutes for medium doneness). Serve the salmon over jasmine rice and spoon some of the sauce on top. Garnish with Thai basil and lime zest.

Active Time: 20 minutes | Total Time: 20 minutes | Makes 4 servings

Pairs well with Pinot Grigio