Simply sensational coconut poached salmon

Two pot salmon sensation

Every time I make this dish I always wonder why I don’t make it more often. This is why:

• poaching is such a simple way to cook fish. It’s (almost) impossible to burn it, it soaks up the flavour and makes cleaning up easy by using one pan

• the combination of lime, garlic, onions, lime and ginger are full of immune boosting, antimicrobial, antibacterial goodness

• the noodles help soak up the flavour of the spices and coconut, which help convert even the non salmon loves into slurping up this dish

Ingredients

• 1 cup soba noodles or noodles of choice (optional)

• 2 x 150g salmon fillets

• 400ml tinned coconut milk

• 12 green beans, with ends sliced off

• 1 red capsicum thinly sliced

• ½ bunch broccolini, cut into long stems

• 2 spring onions, chopped finely

• ½ lime, juiced

• 2 tsp tamari sauce

• 1 clove of garlic, crushed

• 1 tbsp fresh ginger, grated

• 2 tbsp sesame seeds

• 1 tbsp EVOO or coconut oil

Method

Cook noodles as per packet instructions and set aside.

Heat a fry pan with oil and add garlic, shallots and ginger. Sauté for 3 minutes or until softened.

Pour the coconut milk into the mixture along with tamari and lime juice.

Add the salmon and cook for 15 minutes on a low heat, until cooked to your preference. Add extra water if needed for a thinner sauce.

Add vegetables to pan and sauté for 5 minutes or until softened.

Once cooked, remove from heat and stir through cooked noodles,

Serve with topped with sesame seeds. Drizzle over any coconut broth as needed.

Serves two