Tahitian Coconut-Poached Scottish Salmon from Michael’s on East | Suncoast View

Updated: Feb. 8, 2019 at 9:50 AM EST
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SARASOTA (WWSB) - Tahitian Coconut-Poached Scottish Salmon

Roasted Plum Tomatoes & Yellow Peppers,

Fresh Cilantro & Lime-Coconut Sauce with Jasmine Rice

Prepared by Michael’s On East Executive Chef Jamil Pineda as featured on the French Polynesian Epicurean Adventure lunch menu, February 2019.

Serves 4


4 6oz Salmon Fillets

4 oz Olive Oil

2 Garlic Cloves, Sliced

2 Teaspoon Ginger, Finely Grated

1 Stalk of Lemongrass, Peeled, Finely Grated

1 Tablespoon Brown Sugar

½ Cup Roasted Yellow Pepper, Cut in Half (1 inch wide)

1 Teaspoon Chili Garlic Paste

14 oz Coconut Milk

1 Tablespoon Fish Sauce

4 Plum Tomatoes, Cut in Half and Roasted (with garlic, salt and oil)

2 Teaspoon Lime Zest (1 lime)

Lime Juice to Taste

Fresh Cilantro Leaves, for Garnish

3 Cups Cooked Jasmine Rice

Salt and Pepper to Taste


Season both sides of salmon with salt and pepper. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the salmon and sear for just 1 1/2 minutes. Turn salmon and cook the other side for 1 minute, turn heat down to medium low.

Add the garlic, ginger and lemongrass. Cook until the garlic is light golden, approximately 1 minute. Add the sugar and cook for 20 seconds until it becomes a caramel. Then stir in the chili paste. Add the coconut milk, yellow peppers and tomatoes and stir. Add the fish sauce and increase the heat to medium and cook for 2 minutes.

Lower the heat and simmer gently for 4 minutes, or until the salmon reaches your desired temperature. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

Serve salmon over jasmine rice. Spoon over sauce, garnish with cilantro leaves and serve.

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