Poached Salmon with Lemongrass Coconut Curry

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The addition of herbs and spices to a simple dish makes a huge difference in flavor.  I tend to buy too many fresh herbs at one time and they end up going bad.  Chopping and mincing can be tedious when you are in a hurry and dried spices and herbs don’t always give the full fresh flavor that you are looking for.  I am a huge fan of Gourmet Garden organic pastes and lightly dried spices because they are always fresh and add all those delicious flavors I love to my meals.

This quick and easy Poached Salmon with Lemongrass Coconut Curry is the most comforting meal filled with fresh delicious Thai inspired flavors and only takes about 20 minutes to make.

Salmon Curry


1 lb. fresh Atlantic Salmon with bones and skin removed

1 tablespoon extra virgin olive oil

1 tablespoon minced garlic

¼ cup yellow onion chopped

1 tablespoon Gourmet Garden Ginger Paste

1 tablespoon Gourmet Garden Lemongrass Paste

½ small red bell pepper sliced thin

1 15 oz. can full fat coconut milk

1 tsp. chili flakes

2 cups fresh baby spinach unpacked

Fresh lime wedges

Handful fresh cilantro roughly chopped

1 tablespoon Gourmet Garden Chives

2 cups cooked white rice

Salt and pepper to taste


On the stove top in a large pan heat olive oil on medium high heat until hot but not smoking.  Add onion, garlic, bell pepper and Gourmet Garden ginger paste and cook for about 1 ½ minutes until fragrant and veggies start to soften.

Stir in the Gourmet Garden lemongrass paste then add the coconut milk.  Heat until simmering stirring occasionally then add the salmon and chili flakes.

Gently stir until the salmon is fully cooked throughout about 3-4 minutes then mix in the spinach. Simmer for an additional 2-3 minutes until the spinach is wilted.  Season with salt and pepper.

Remove from heat and set aside.  Fill bowls or plates with cooked white rice.  Top with salmon mixture and garnish with fresh cilantro, lime wedges and Gourmet Garden chives.  Serves 3-4.

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