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Southeast Asian coconut-poached salmon with red chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lean & Clean

Southeast Asian coconut-poached salmon with red chard

Paleo, Gluten-Free, Dairy-Free, Soy-Free

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 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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)

Nutrition per serving

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.
Contains: Fish

Instructions

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

Wash produce before use

1

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.

2

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.

3

Serve

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

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