Southeast Asian coconut-poached salmon with red chard
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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 Sun Basket’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 or 2 anchovy fillets
- Two 6-ounce skin-on wild Yukon River salmon fillets
- 1 lime
- Sun Basket 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)
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.
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.
Calories: 690, Protein: 41 g, Fiber: 3 g, Total Fat: 51 g, Monounsaturated Fat: 28 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 14 g, Cholesterol: 80 mg, Sodium: 940 mg, Carbohydrates: 19 g, Added Sugar: 0 g.