If you like salmon cooked in creamy coconut milk, you’ll love our cashew coconut salmon curry! To make it, we start by simmering a poaching liquid made from coconut milk, orange (slices, zest, and juice), soy sauce, ginger, garlic, fish sauce, and lime juice. Then we add the salmon fillets and very gently simmer them at a low temperature until they turn opaque. We love to serve this coconut poached salmon over a bed of jasmine rice with a generous amount of sauce. It’s a low-fuss weeknight meal that feels fancy enough that you could make it for date night.
Oranges – in most places you can find oranges year-round, but we love to make this recipe in the winter when citrus is abundant. We use two large navel oranges. Coconut milk – this will be the base for the creamy poaching liquid. Soy sauce – for seasoning and a bit of saltiness. You can also use coconut aminos (a soy sauce alternative), or gluten-free soy sauce. Ginger + garlic – ginger and garlic add lots of flavor and a bit of kick. Fish sauce – fish sauce amplifies the savory flavor and adds depth to the broth. Lime juice – for a bit of acidity which brings brightness and balances out the creaminess. Salmon fillets – we use steelhead salmon (sometimes called steelhead trout) in this recipe. If you can find it, it’s a wonderfully fatty fish that won’t dry out, but any type of salmon will work for this recipe. Orange slices, cilantro, and chili flakes – for garnish.
Use steelhead salmon (sometimes called steelhead trout). It’s naturally a fattier fish which means it’s more tender and less likely to dry out. Think low and slow! Simmer the fish at a very low temperature. You want the poaching liquid to barely be simmering. If there are several bubbles at one time, it’s probably too high. If you want to learn more about poaching fish, read our guide Perfect Poached Fish for even more tips and tricks.
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