Poached salmon in coconut curry sauce


4 salmon fillets

Salt & pepper

2 tbsp butter

2 garlic cloves

2 tsp ginger

1 lemongrass

1 tbsp sugar

1 tsp chilli paste

400 ml coconut milk

1 tbsp fish sauce

Zest & juice of 1 lime

250 g rice noodles


Fresh coriander

Red chillies


  • Sprinkle both sides of salmon with salt & pepper.
  • In a pan, heat 1 tbsp of butter. Add salmon, skin side up, and sear for 1-1,5 minutes. Turn the salmon over and cook for another 1-1,5 minutes, then remove onto a plate (should still be raw inside).
  • In the same pan, heat remaining 1 tbsp of butter. Add garlic, ginger and lemongrass. Cook for a minute.
  • Add sugar and cook for 30 seconds. Then stir in chilli paste.
  • Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  • Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  • Place salmon into the sauce, lower heat and simmer gently for 4 minutes.
  • Remove salmon, stir in lime zest and juice.
  • Place rice noodles into the sauce.
  • Serve salmon over rice noodles. Garnish with coriander and chillies.

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