Southeast Asian coconut-poached salmon with red chard

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 690 Calories/Serving

20–30 Minutes

Poaching salmon in a lemongrass-spiked coconut milk broth is a nourishing way to warm up on a cold winter night. Coconut milk also helps boost your immunity. Part of Sunbasket’s January healthy eating plan, this quick main course pulls together ingredients that clean you from the inside out, from omega-3-rich wild salmon and anchovies, to ginger to promote digestion.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 anchovy fillets
Two 6-ounce skin-on wild Yukon River salmon fillets
1 lime
Sunbasket lemongrass paste (lemongrass - turmeric - garlic - fresh ginger - olive oil - salt)
1 cup coconut milk
Peeled fresh garlic
1 bunch red chard
½ teaspoon kimchi chile flakes (optional)

Nutrition per serving

Calories 690, Total Fat 51g (65% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 940mg (41% DV), Total Carb. 19g (7% DV), Fiber 3g (11% DV), Protein 41g
Contains: Fish

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the broth and poach the salmon

Finely chop the anchovy.
Pat the salmon dry with a paper towel; season generously with salt and pepper.
Zest the lime; juice half and cut the other half into wedges, reserving the wedges for serving.

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the anchovy and lemongrass paste and cook, stirring occasionally, until fragrant, about 1 minute. Pour in the coconut milk and bring to a boil. Reduce to a simmer and add the salmon. Cover and cook at a bare simmer until the salmon is opaque and flaky, 6 to 8 minutes, depending on thickness. Remove from the heat and stir in the lime zest and juice.
While the salmon cooks, prepare the chard.

Cook the chard

Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic and as much kimchi chile as you like and cook, stirring occasionally, for 30 seconds. Add the chard stems and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the chard leaves and cook, stirring occasionally, until wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chard to individual shallow bowls. Spoon the coconut milk sauce over the salmon and serve with the lime wedges.

View full recipe details