Lemongrass and Coconut Poached Salmon

Lemongrass and Coconut Poached Salmon

2 tablespoons coconut oil

1-inch piece fresh ginger, peeled and grated on a microplane

1 large shallot, minced

1 lemongrass stalk, chopped fine (see note below)

3 cloves garlic, finely chopped

1 can coconut milk, shaken well

1 star anise

heavy pinch Aleppo chili

kosher salt, to taste

4 pieces of salmon, about 5 ounces each, skin off

4 cups chopped spinach

zest and juice of 1 lime

handful of fresh mint and basil leaves, torn, for serving

Heat the coconut oil in a deep sauté pan over medium heat. Add the ginger, shallots, lemongrass and garlic, cook until soft and translucent. Add the coconut milk, star anise, Aleppo chili and season to taste with salt. Add the salmon to the pan and then bring the coconut milk to a boil. Reduce to a simmer and continue cooking, spooning the coconut milk over the fish occasionally. The fish is done when it flakes easily with a fork, about 6-8 minutes, for medium. You can adjust the cooking time for your desired doneness. While the salmon cooks, fold in the spinach, allowing it to wilt down into the coconut milk. Add the lime zest and juice to the sauce just before serving, taste for seasoning and adjust if needed. Serve the salmon with the sauce and greens spooned over it, topped with fresh mint and basil.

How to prepare the Lemongrass:

Use the blunt back of your chef knife or a mallet to lightly crush the lemongrass stalk. Snap-off the root end of the lemongrass stalk and discard. Remove and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the upper hard-green portion of the lemongrass (you can save this part wrapped in wet paper towels in your refrigerator for your next marinade or a delicious infusion). Finely chop the tender lemongrass stalk.