Poached Coconut Salmon Over Greens

Poached Coconut Salmon Over Greens - 2 Guiding Stars

Active Time

20 min.

Total Time

30 min.

Servings

2 (508 g)

This recipe is wonderful with fresh microgreens, but if you don’t grow them or can’t find them, arugula offers a wonderful flavor. The tangy, lightly spicy coconut sauce is perfectly complemented by the spicy, nutty taste of arugula. If salmon isn’t the best option in your seafood department, trout would make an excellent alternative.

Ingredients

8 oz. skinless, boneless salmon fillets
1 (13.5 oz.) can reduced fat coconut milk
1 cup dry white wine
3 garlic cloves, crushed
3 in. piece of ginger, crushed
Zest of 1 lemon
1 shallot, minced
4 cups micro greens or baby arugula
1 chili pepper, thinly sliced (optional)

Directions

Combine the coconut milk, wine, garlic, ginger, lemon zest and shallots in a medium frying pan. Bring to a simmer. Turn off the heat and let sit for 5-10 minutes.
Add salmon and bring back to a simmer over medium heat. Cover and cook for 5-10 minutes, until fish is opaque through.
Carefully remove the fish from the cooking liquid and set aside. Strain the liquid into a bowl to remove the flavoring ingredients and return liquid to pan.
Bring liquid to a boil and continue cooking until it reduces to desired thickness (10-12 minutes). Stir periodically to prevent scorching.
To serve: Place room temperature salmon over greens and top with cream and optional chili peppers.

Nutritional analysis per serving: Calories 440; Total Fat 22.5g (28% Daily Value); Saturated Fat 9.5g (45% DV); Trans Fat 0g; Cholesterol 62mg (20% DV); Sodium 110mg (5% DV); Total Carbohydrate 12g (4% DV); Dietary Fiber 2g (7% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 26g; Vitamin D 60% DV; Calcium 10% DV; Iron 10% DV; Potassium 15% DV; Vitamin B12 150% DV; Niacin 90% DV; Vitamin B6 60% DV.