Poached salmon is one of my favorite meals! Arugula micro greens… current obsession. Coconut cream and white wine reduction….do I even need to qualify THAT one? And so I give you this delicious salmon recipe that’s super easy to make and yet designed to impress.

Poached Salmon w/ Coconut Cream Reduction

Ingredients: Serves 2

2 6oz Wild Alaskan Sockeye Salmon Fillets (skinless & boneless)
1 1/2 cups full fat coconut milk (1 13.5 ounce can)
1 cup dry white wine
2-3 garlic cloves, smashed*
2-3 inch piece of ginger, smashed*
1 stock lemon grass, smashed* and chopped
1 small shallot, diced
Salt and cracked pepper to taste
Arugula or other micro-greens
1 red chili pepper, thinly sliced (optional)

*Smashed just means to crush with the flat end of a large knife. This helps to release the flavors.


1. Place the coconut milk, wine, garlic, ginger, lemongrass and shallots in a medium sized frying/sauté pan that has a fitted lid.2. Bring the mixture to a simmer then turn off the heat and let steep for 5-10 minutes. Add the Salmon filets and bring the mixture back to a simmer over medium heat.

3. Cover and cook for 5-10 minutes, depending on the thickness of the fillets, or desired doneness. Be careful not to overcook. Using a spatula, carefully remove the fish from the cooking liquid and set aside on a dish.

4. Strain the liquid into a bowl to remove the ingredients, then transfer the liquid back to the pan. Bring the liquid to a boil and continue cooking until it reduces to about 1/3 cup and thickens some. Stir periodically (but not constantly) to keep it from burning. This will take 9-12 minutes.

5. Season to taste and transfer to a pouring cup.

To serve: Place room temperature salmon fillets on a serving dish or individual dishes. Pour cream over the fillets then garnish with the arugula micro-greens and sliced red chili peppers.
Also see this recipe at US Wellness Meats