Gochujang Coconut Poached Salmon
Gochujang Coconut Poached Salmon
Ingredients
For the Poached Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon coconut oil, or other neutral oil
- 1/2 cup green onions, chopped, white and light green parts separated from dark green parts
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime, cut into wedges, for serving
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Heat coconut oil in a large skillet or shallow pot over medium heat. Add the white and light green parts of the chopped green onions, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 2
Pour in the full-fat coconut milk. Add the gochujang, soy sauce, and lime juice. Whisk well to combine, ensuring the gochujang is fully dissolved into the coconut milk to create a smooth, orange-red sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 3
Carefully place the salmon fillets into the simmering sauce. Spoon some of the sauce over the top of each fillet to ensure they are well coated. Sprinkle with half of the remaining dark green parts of the green onions.
⏱️ 2 min
- 4
Reduce the heat to low, cover the skillet with a lid, and let the salmon poach for 8-12 minutes, or until cooked through and flaky. The cooking time will vary depending on the thickness of your salmon fillets. Avoid overcooking to keep the salmon moist.
⏱️ 10 min
- 5
While the salmon is poaching, prepare your white rice if not already done.
- 6
To serve, place a bed of hot white rice into individual bowls. Carefully transfer a poached salmon fillet onto the rice. Spoon a generous amount of the spicy coconut broth over the salmon and rice.
⏱️ 3 min
- 7
Garnish with fresh chopped cilantro, the remaining dark green parts of the green onions, and a lime wedge for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Coconut Poached Salmon
Ingredients
For the Poached Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon coconut oil, or other neutral oil
- 1/2 cup green onions, chopped, white and light green parts separated from dark green parts
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime, cut into wedges, for serving
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Heat coconut oil in a large skillet or shallow pot over medium heat. Add the white and light green parts of the chopped green onions, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 2
Pour in the full-fat coconut milk. Add the gochujang, soy sauce, and lime juice. Whisk well to combine, ensuring the gochujang is fully dissolved into the coconut milk to create a smooth, orange-red sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min - 3
Carefully place the salmon fillets into the simmering sauce. Spoon some of the sauce over the top of each fillet to ensure they are well coated. Sprinkle with half of the remaining dark green parts of the green onions.
⏱️ 2 min - 4
Reduce the heat to low, cover the skillet with a lid, and let the salmon poach for 8-12 minutes, or until cooked through and flaky. The cooking time will vary depending on the thickness of your salmon fillets. Avoid overcooking to keep the salmon moist.
⏱️ 10 min - 5
While the salmon is poaching, prepare your white rice if not already done.
- 6
To serve, place a bed of hot white rice into individual bowls. Carefully transfer a poached salmon fillet onto the rice. Spoon a generous amount of the spicy coconut broth over the salmon and rice.
⏱️ 3 min - 7
Garnish with fresh chopped cilantro, the remaining dark green parts of the green onions, and a lime wedge for squeezing.
⏱️ 2 min