Good For You Friday: Coconut Poached Salmon


Happy Friday!  I started Dr. Sherri’s 21-Day Metabolic Cleanse on Monday (I try to do this twice per year; it’s such a life-changer), so I’ve been trolling through some of my old cleanse recipes searching for warming, satisfying dishes.  I mean, a salad is NOT cutting it in this weather. I happened to re-discover one of my faves and thought I’d share it with you.

I’m sure most of you already read Gwyneth’s blog, but I had to pull out this oldie-but-goodie from GOOP.   It’s delicious, satisfying and incredibly fast and easy (like 15 minutes, I mean it).

|Coconut Poached Salmon| (serves 2)

  • 2 quarter pound pieces of salmon, seasoned with salt + pepper
  • 1-2 anchovy filets (don’t be scurrrred, they’re delish and very good for you)
  • 1/2 cup vegetable, chicken or seafood broth
  • 1 cup coconut milk (I used a whole 13.5 oz can of organic coconut milk for more broth)
  • 2 stalks lemongrass (inner bulbs), finely chopped
  • 1 lime, juiced
  • dark, leafy winter greens, finely chopped (I used lacinto kale, as it “holds up” in the broth.)
  • salt + pepper to taste

1. Add the broth to a large, deep pan over medium high heat. Cook for a few minutes until it begins to boil and add the lemongrass, cooking it for a minute until fragrant. Reduce heat to medium and add the coconut milk and most of the lime juice and place the salmon fillets into the liquid skin side down. Cover and poach for about 10 minutes until cooked through. Transfer fillets to a serving platter over dark, leafy winter greens.

2. Continue to cook the liquid for another minute or so until thick, adding in the anchovies and smashing them into the sauce with the back of a wooden spoon. Season the sauce with salt and pepper to taste and spoon over salmon and greens. Squeeze remaining lime over the salmon and serve.

Done and done.  Enjoy and happy weekend!