Poached Coconut-Ginger Salmon

Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.

Poached Coconut-Ginger Salmon

Makes: six servings
Prep time: five minutes
Cook time: 30 minutes


  • 1 lb. wild salmon, pin bones removed, cut into 1-inch cubes
  • 1/2 tsp. sea salt
  • 4 cups vegetable broth
  • 2 14.5-ounce cans coconut milk
  • 3 1-inch pieces of gingerroot
  • Zest of one lime
  • 2 tsp Thai red-chili paste
  • Squeeze of lime juice
  • ¼ cup chopped scallions, fresh cilantro, or fresh mint, for garnish


  • Season the salmon with 1/4 teaspoon salt.
  • In a 3-quart sauté pan or another low-sided pot just large enough to hold the salmon in a single layer, bring the broth, coconut milk, ginger, lime zest, chili paste, and 1/4 teaspoon salt to a slow boil, then simmer over medium heat. Let the ingredients infuse their flavor into the liquid for about 15 minutes.
  • Slide the salmon into the broth and poach over medium heat for five minutes, just until tender. Serve in a shallow bowl with the broth ladled on top. Squeeze a bit of lime juice over the salmon, and garnish with scallions, cilantro, or mint.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

, MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Cancer-Fighting Kitchen, published by Ten Speed Press, Penguin Random House LLC, where some of these recipes originally appeared. She lives in San Rafael, Calif.

Photography by Andrea DAgosto; Prop Styling by Alicia Buszczak; Food Styling by Paul Jackman

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