Poached Salmon in Coconut Lime Sauce

, Serves 4

Seared salmon gently poached in a fragrant coconut, lemongrass and lime sauce, served over rice or noodles.

4 salmon fillets, 180 g each, preferably skinless	Season, sear 1½ min + 1 min				Add salmon, simmer gently 4 min	Remove salmon, add lime zest & juice	Serve over noodles; garnish
Salt and pepper
1 tbsp oil (for searing the salmon)
1 tbsp oil (for the sauce)	Cook aromatics 1 min	Caramelise sugar 20 sec, add chilli	Add coconut milk, scrape pan	Stir in fish sauce, simmer 2 min
2 garlic cloves, finely grated
2 tsp ginger, finely grated
1 lemongrass, peeled, finely grated
1 tbsp brown sugar
1 tsp chilli garlic paste, adjust to taste
400 g coconut milk
1 tbsp fish sauce (or soy sauce)
2 tsp lime zest (1 lime)
Lime juice, to taste
Fresh coriander / cilantro leaves, finely chopped
Finely sliced large red chillies (optional)
Vermicelli noodles, soaked per packet (or rice)
Steamed jasmine rice
Steamed Asian greens

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