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Read MoreChef Michelle Bernsteins Lemongrass & Coconut Poached Salmon
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
- 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).
- 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.
- 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.
