Coconut Poached Salmon
Coconut milk poaching is indulgent and super warming for this time of year. We found our way around fish sauce (which we love but is not detox friendly) by sneaking in a few anchovies at the end.
2 quarter pound pieces of salmon, seasoned with salt + pepper
1-2 anchovy filets
1/2 cup vegetable, chicken or seafood broth
1 cup coconut milk
2 stalks lemongrass (inner bulbs), finely chopped
1 lime, juiced
dark, leafy winter greens, finely chopped
salt + pepper to taste
1. Add the broth to a large, deep pan over medium high heat. Cook for a few minutes until it begins to boil and add the lemongrass, cooking it for a minute until fragrant. Reduce heat to medium and add the coconut milk and most of the lime juice and place the salmon fillets into the liquid skin side down. Cover and poach for about 10 minutes until cooked through. Transfer fillets to a serving platter over dark, leafy winter greens.
2. Continue to cook the liquid for another minute or so until thick, adding in the anchovies and smashing them into the sauce with the back of a wooden spoon. Season the sauce with salt and pepper to taste and spoon over salmon and greens. Squeeze remaining lime over the salmon and serve.
From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.
This dish is quick, simple and light. The fish takes 10 minutes to cook, and the caponata tastes best when made ahead. This recipe makes extra caponata: It’s great on crostini or served with eggs for breakfast.