Salmon

Chef Michelle Bernstein s Lemongrass & Coconut Poached Salmon

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Drescription

Chef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a duo of inflammation-fighting ingredients: ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.

Ingredients

  • 3 tablespoons coconut oil, divided
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 large shallot, minced
  • 1 stalk lemongrass, chopped fine or smashed (see note)
  • 1 13-ounce can coconut milk, well shaken
  • 1 whole star anise
  • heavy pinch aleppo pepper or crushed red pepper, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 4 5-ounce salmon fillets
  • 4 cups chopped spinach or kale
  • 3 cloves garlic, finely chopped
  • 1 lime, zested and quartered
  • sea salt for serving (optional)
  • 1/4 cup roughly chopped fresh basil
  • 1/4 cup roughly chopped fresh mint

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).
  2. Meanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.
  3. Add lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.
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