Description
This Coconut-Poached Salmon with Corn and Dill is a rich yet light dish, combining tender salmon fillets with a creamy coconut broth, sweet corn, and fresh dill for a meal that feels elegant and comforting.
Ingredients
Scale
- 4 salmon fillets, skin removed
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups corn kernels (fresh or frozen)
- 3 tablespoons fresh dill, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- ½ cup vegetable broth
- Salt and black pepper, to taste
Instructions
- Place a medium saucepan over medium heat and let it warm for a minute.
- Add coconut milk, vegetable broth, garlic, and ginger. Stir and bring to a gentle simmer.
- Ensure the saucepan can hold the salmon fillets in a single layer.
- Add corn to the simmering broth and stir gently. Place salmon into the broth, spooning some liquid over the top.
- Cover the pan and poach the salmon for 10–12 minutes until it flakes easily.
- Stir in lime juice and fresh dill. Taste and adjust seasoning with salt and pepper.
- Carefully serve the salmon in bowls, ladling broth and corn over the top. Garnish with more dill if desired.
Notes
- Keep the heat low to avoid boiling the coconut milk.
- Let the salmon come to room temperature before cooking for even results.
- Use fresh corn when in season for maximum flavor.
- Garnish with lime zest or chili flakes for extra flair.
Nutrition
- Serving Size: 1 fillet with broth
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: coconut poached salmon, salmon with dill, salmon and corn, coconut milk salmon, healthy poached salmon