Poached Salmon with Thai Curry Coconut Sauce and Peas
Tender poached salmon simmered in a fragrant coconut curry sauce with aromatic lemongrass, ginger, and fish sauce. The gentle poaching technique keeps the fish incredibly moist while the rich sauce balances sweet coconut milk with tangy lime and warm spices. Fresh peas add color and texture to this restaurant-quality dish that's perfect for weeknight dinners or entertaining. The Madras curry powder creates an approachable heat level that works beautifully with the salmon's delicate flavor, while fresh herbs provide a bright finishing touch.
Ingredients
- 1 pound salmon fillet, skin removed, preferably wild caught
- ⅝ cup fruity white wine, like Sauvignon Blanc
- 1 1 1/2-inch thick slice fresh ginger
- 2 tablespoons lemongrass, chopped into chunks
- 1 cup plus 2 tablespoons green onion, thinly sliced, divided
- 2 tablespoons coconut or peanut oil
- 3 teaspoons Madras curry powder
- 2 tablespoons dark brown sugar
- 1 tablespoon fresh ginger, grated
- 3 large garlic cloves, minced
- 1 14-ounce can coconut milk
- 1 tablespoon fresh lime juice
- 1 Thai bird's eye or jalapeno pepper, speared in several places with knife, left wholejalapeno1:1none
heat level adjustment
- 1 tablespoon fish sauce, plus more to taste
- 1 ½ cups peas, fresh or frozenfrozen peas1:1none
cooking time varies slightly
- 1 cup cooked rice or rice noodles, for serving
- 1 handful cilantro and mint, chopped, for garnish
- 1 cup water
- salt, good pinch, plus more to taste
Instructions
- 1
Combine wine, water, ginger slice, lemongrass, 2 tablespoons green onion, and salt in deep pan
- 2
Bring to boil then reduce to bare simmer
- 3
Poach salmon until just barely cooked with rare center
- 4
Remove salmon and cut into 1-inch chunks, set aside
- 5
Heat oil in large skillet over medium-high heat
- 6
Add remaining green onion and curry powder, cook stirring until toasted about 3 minutes
- 7
Reduce heat to medium, add garlic, ginger, and brown sugar
- 8
Cook until garlic softened, 2 to 3 minutes
- 9
Stir in coconut milk, lime juice, hot pepper, and fish sauce
- 10
Bring to boil then reduce to low and simmer 3 minutes
- 11
Add salmon chunks, gently breaking up some into smaller flakes
- 12
Cover and cook over low heat for 4 minutes
- 13
Uncover and stir in peas
- 14
Simmer until peas are just cooked through
- 15
Taste and adjust fish sauce or salt
- 16
Serve over rice or rice noodles with cilantro and mint garnish
Tips
Use up to 4 chilis instead of 1 for more heat level
Cut salmon fillet into two pieces if needed to fit snugly in poaching pan
Lemongrass can be substituted with long strips of lemon and lime peel
Good to Know
Refrigerate leftovers up to 2 days, reheat gently to avoid overcooking salmon
Poaching liquid and sauce can be prepared 1 day ahead, add salmon and peas when serving
Serve immediately over rice or noodles with fresh herb garnish
Common Mistakes
Don't overcook salmon during poaching to avoid dry texture
Keep heat low when simmering with salmon to prevent breaking apart
Taste sauce before serving and adjust fish sauce for proper seasoning
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat dry before poaching. Frozen salmon may need slightly longer cooking time but watch carefully to avoid overcooking.
What if I don't have fish sauce?
You can substitute with soy sauce plus a pinch of salt, but fish sauce provides the authentic umami flavor that makes this dish special.
How long will leftovers keep in the refrigerator?
Store covered for up to 2 days. Reheat very gently over low heat to prevent the salmon from becoming tough or the sauce from breaking.