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4 salmon fillets (skinless or skin-on), ~6 oz each 🐟

1 can (13.5 oz) full-fat coconut milk 🥥

1 cup water or seafood/chicken broth 💧

2-inch piece fresh ginger, thinly sliced 🌿

2 cloves garlic, smashed 🧄

1–2 limes: zest of 1, juice of both 🍋

2 tsp fish sauce or soy sauce (adjust to taste) 🍶

1 tsp honey or brown sugar (optional) 🍯

1–2 Thai red chilies, sliced (optional, for heat) 🌶️

Salt to taste 🧂

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Garnishes & Optional Additions:

Fresh cilantro, Thai basil, or mint 🌿

Sliced scallions or red chili 🌶️🧅

Steamed jasmine rice or rice noodles 🍚🍜

Baby spinach, bok choy, or snap peas 🥬

1. Make the Broth:

   In a large, deep skillet or saucepan, combine coconut milk, water/broth, ginger, garlic, lime zest, fish sauce, lime juice, and sugar. 🍋🥥🧄

   Bring to a gentle simmer over medium heat. Don't let it boil — just a light bubble. 🌡️

2. Poach the Salmon:

   Carefully place salmon fillets into the simmering broth, skin-side down if using. 🐟

   Cover and poach gently for 10–12 minutes, until the salmon is just cooked through and flakes easily.

   Optional: Add spinach or snap peas during the last 2–3 minutes of cooking. 🥬

3. Serve:

Place salmon over steamed rice or noodles in bowls. 🍚🍜

Ladle the coconut-ginger-lime broth over the top.

Garnish with fresh herbs, scallions, and chili slices. 🌿🌶️

😋 Tips & Variations:

Swap salmon for shrimp or tofu for a different protein. 🍤

Add lemongrass or kaffir lime leaves for a Thai twist. 🌱

For extra richness, swirl in a spoon of coconut cream before serving. 🥥

🕒 Total Time: ~25–30 minutes

🍽️ Serves: 4

This Coconut Poached Salmon is luxurious, clean, and full of flavor — perfect for cozy dinners or impressing guests with minimal effort! 💫