poached salmon with limey coconut chili sauce

this was a one pan meal so VERY little clean up and was so delish! can’t wait for you guys to try this

Ingredients

• 4 small salmon fillets or 2 large salmon fillets (skin on or off, your choice!)

• 1 bunch scallions, chopped (reserve some for garnish)

• 1 red chili pepper (my grocery store only had habanero so i used that!), finely chopped (adjust to taste)

• 1/2 tbs ginger powder

• 4–5 cloves garlic, thinly sliced (i LOVE garlic so always do extra but 3-4 would be fine!)

• 2 tbsp chili crunch oil (i like this one)

• 1.5 cans full-fat coconut milk

• 1 1/5 tbsp fish sauce

• Zest and juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• 1 lime, thinly sliced (for garnish)

• Cooked white rice, for serving

Instructions

• Lightly sear salmon in a large skillet for about 2 minutes per side. Remove and set aside.

• In the same pan, add chopped scallions, chili pepper, ginger powder and sliced garlic. Sauté until garlic is lightly golden and fragrant.

• Stir in chili crunch oil and let sizzle for about 30 seconds. (include the oil and some of the crunchy chilis)

• Pour in coconut milk and fish sauce. Stir and let it simmer for a few minutes to meld the flavors.

• Add salmon back into the pan.

• Add lime zest and juice. Simmer gently, poaching the salmon in the sauce until it’s cooked through and tender (about 5–7 minutes, depending on thickness).

• Serve salmon over a bed of white rice. Spoon sauce over the top and garnish with lime slices, extra scallions, and fresh cilantro.

• ENJOY!