[NEW] Poached Coconut Salmon Over Greens

This recipe is wonderful with fresh microgreens, but if you don't grow them or can't find them, arugula offers a wonderful flavor. The tangy, lightly spicy coconut sauce is perfectly complemented by the spicy, nutty taste of arugula. If salmon isn't the best option in your seafood department, trout would make an excellent alternative.

Active: 20 Minutes Cook: 30 Minutes Total: 50 mins

Ingredients

8 oz. skinless, boneless salmon fillets 1 (13.
5 oz.) can reduced fat coconut milk 1 c. dry white wine 3 garlic cloves, crushed 3 in. piece of ginger, crushed Zest of 1 lemon 1 shallot, minced 4 c. micro greens or baby arugula 1 chili pepper, thinly sliced (optional)

Directions

Combine the coconut milk, wine, garlic, ginger, lemon zest and shallots in a medium frying pan. Bring to a simmer. Turn off the heat and let sit for 5-10 minutes.
Add salmon and bring back to a simmer over medium heat. Cover and cook for 5-10 minutes, until fish is opaque through.
Carefully remove the fish from the cooking liquid and set aside. Strain the liquid into a bowl to remove the flavoring ingredients and return liquid to pan.
Bring liquid to a boil and continue cooking until it reduces to desired thickness (10-12 minutes). Stir periodically to prevent scorching.
To serve: Place room temperature salmon over greens and top with cream and optional chili peppers.

Nutrition Facts

2 servings per container

Serving size 508 g

Amount per serving

Calories 438

% Daily Value*

Total Fat 22.4g	28%
Saturated Fat 9.5g	45%
Trans Fat 0g
Cholesterol 62.4mg	20%
Sodium 108.6mg	5%
Total Carbohydrate 12.4g	4%
Dietary Fiber 1.89g	7%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 25.6g
Vitamin D 12.5mcg	60%
Calcium 129.9mg	10%
Iron 1.9mg	10%
Potassium 802.8mg	15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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