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–+ servings

Coconut Poached Salmon With Rice

This salmon basically lounges in a silky coconut broth and somehow comes out looking like you worked way harder than you did. With jasmine rice, sweet shallots, tender leeks, ginger, and a creamy coconut base, it is a smart, cozy dinner that does not need a dramatic backstory to be good.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 ½ cups unsalted vegetable stock
  • 1 cup jasmine rice
  • ½ cup thinly sliced shallots divided
  • 1 ½ teaspoons kosher salt divided
  • 1 cup thinly sliced leeks
  • 1 tablespoon minced fresh ginger
  • 2 cups coconut milk
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups unsalted vegetable stock
  • 4 salmon fillets about 5 to 6 ounces each
  • 3 cups frozen Asian vegetable mix

Instructions

  • Cook the Rice: Bring 1 ½ cups vegetable stock to a boil in a medium saucepan over medium-high heat. Stir in the jasmine rice, ¼ cup of the shallots, and ½ teaspoon of the salt. Reduce the heat to low, cover, and cook for about 15 minutes.
  • Build the Poaching Base: While the rice cooks, add the leeks, the remaining ¼ cup shallots, the ginger, and another ½ teaspoon of the salt to a large deep skillet over medium heat. Cook for about 2 minutes, stirring often, until the vegetables begin to soften.
  • Add the Liquid: Pour in the coconut milk and the remaining 1 ½ cups vegetable stock. Stir in the crushed red pepper and bring the mixture to a gentle simmer over medium-low heat.
  • Season the Salmon: Sprinkle the salmon fillets with the remaining ½ teaspoon salt.
  • Poach the Salmon: Place the salmon fillets into the simmering coconut mixture in a single layer. Keep the heat low to medium-low so the liquid stays at a gentle simmer, and cook for 6 to 8 minutes, until the salmon is opaque and flakes easily.
  • Set Aside the Salmon: Carefully lift the salmon out with tongs or a fish spatula and transfer it to a plate.
  • Cook the Vegetables: Add the frozen Asian vegetable mix to the skillet with the coconut poaching liquid. Simmer over medium heat for 3 to 5 minutes, stirring occasionally, until the vegetables are heated through and tender-crisp.
  • Finish the Rice: Once the rice is done, remove it from the heat and let it sit covered for about 5 minutes if needed. Fluff with a wooden spoon.
  • Serve the Dish: Spoon the rice onto plates, top with the vegetables, and place a salmon fillet on each serving. Spoon some of the coconut broth over the top and serve warm.