Coconut-Poached Salmon with Corn and Dill: A Quick Delight
Coconut-Poached Salmon with Corn and Dill is a quick, gluten-free dish that combines salmon, corn, and dill in a savory coconut milk broth.
Equipment
- large skillet
Ingredients
For the Salmon
- 4 fillets Salmon Cod or halibut can be used as alternatives.
For the Broth
- 1 can Coconut Milk Consider cashew cream or oat milk for a different twist.
- 2 cups Vegetable Broth Chicken broth is a great option if not vegetarian.
- 2 tablespoon Lemon Juice Freshly grated lemon zest can be used for extra flavor.
For the Veggies
- 1 cup Sweet Corn Canned corn works perfectly if fresh isn't available.
- 1 tablespoon Dill Parsley or basil can serve as substitutes.
Instructions
Cooking Instructions
- Combine the coconut milk and vegetable broth in a large skillet or sauté pan. Heat gently over medium heat, bringing it to a soft simmer to create a flavorful poaching liquid.
- Add the sweet corn kernels to the simmering broth, stirring gently to combine the flavors. Then, place the salmon fillets skin-side down into the liquid, allowing them to nestle into this aromatic base.
- Cover the skillet with a lid, allowing the salmon to poach for about 10-12 minutes. You’ll know it's ready when the salmon is opaque and flakes easily with a fork.
- Serve the salmon in bowls, carefully lifting it out with tongs or a slotted spoon. Ladle the creamy broth over the top, garnishing with freshly chopped dill and a squeeze of lemon juice.
Notes
Optional: Try adding a sprinkle of chili flakes for a delightful kick.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 550mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 60mgIron: 2mg
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