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Poached Coconut Salmon Over Greens
This recipe is wonderful with fresh microgreens, but if you don't grow them or can't find them, arugula offers a wonderful flavor. The tangy, lightly spicy coconut sauce is perfectly complemented by the spicy, nutty taste of arugula. If salmon isn't the best option in your seafood department, trout would make an excellent alternative.
8 oz. skinless, boneless salmon fillets
1 (13.5 oz.) can reduced fat coconut milk
1 c. dry white wine
3 garlic cloves, crushed
3 in. piece of ginger, crushed
Zest of 1 lemon
1 shallot, minced
4 c. micro greens or baby arugula
1 chili pepper, thinly sliced (optional)
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Poached Coconut Salmon Over Greens

Poached Coconut Salmon Over Greens

Poached Coconut Salmon Over Greens
Three Stars Guiding Stars
  • Servings:2 (511 g)
  • Prep Time:20 minutes
  • Cook Time:30 minutes
1. Combine the coconut milk, wine, garlic, ginger, lemon zest and shallots in a medium frying pan. Bring to a simmer. Turn off the heat and let sit for 5-10 minutes.
2. Add salmon and bring back to a simmer over medium heat. Cover and cook for 5-10 minutes, until fish is opaque through.
3. Carefully remove the fish from the cooking liquid and set aside. Strain the liquid into a bowl to remove the flavoring ingredients and return liquid to pan.
4. Bring liquid to a boil and continue cooking until it reduces to desired thickness (10-12 minutes). Stir periodically to prevent scorching.
5. To serve: Place room temperature salmon over greens and top with cream and optional chili peppers.