This is the salmon I want when I want it to be light, flaky, and softly flavored. This is not the recipe if you're looking for crispy skin or caramelization, as it won't go into the oven but be simply cooked on the stovetop. My favorite aspect of this recipe, apart from the short cook time, is the delicate lemon and coconut flavor that infuses the fish while allowing it to keep its natural flavor and juices. I serve it in bowls of fluffy jasmine rice and add a few spoonfuls of the cooking liquid over the top. YUM.
Notes: Coconut milk is full-fat.
15-MINUTE LEMON COCONUT POACHED SALMON
Ingredients: 1 tbsp. coconut oil, Four salmon fillets, one can of coconut milk, one sliced lemon, and 2 tsp. minced garlic, 1 tsp. dried dill, 2 tsp. chopped basil, and sea salt.
1. Melt the coconut oil in a skillet over medium heat. Season the salmon with salt on both sides, then sear it in the coconut oil for 3 minutes. Remove to a plate.
2. Add the garlic to the skillet, then cook until fragrant but not overly browned, about 1 minute.
2. Pour the coconut milk into the skillet, whisking it to mix in the solids, and add the sliced lemon. Bring it to a low simmer.
3. Add the salmon to the bubbling coconut milk, sprinkling it all over with dried dill. Cook uncovered for 5-6 minutes. Serve immediately or refrigerate for use in salads.
Alternatively, for those who need some color to the salmon, season it as in step 3, then sear it on one side in the hot, melted coconut oil for 3 minutes. Remove salmon to a plate, and continue with blooming