Wednesday, 23 April 2025

Poached Coconut Salmon Salad

We are pretty keen salmon eaters in this household, and we have it often.  There has been a scare on Tasmanian salmon recently, but I was still able to buy some fillets - and they were very edible.  I think we had better enjoy it while we can, as there is much debate on the future of salmon farming here.  

But on a brighter note, I have to say this salad is delicious!  I decided to halve the recipe for me and Mr P., but I kinda wish I'd made the full quantity.  So definitely double it if you are feeding more people, or just fancy a tasty supper snack before bed.    

This recipe is from Donna Hay's Too Easy, her latest cookbook.  There are lots of interesting recipes to try, but I decided to make this one for (Lambs' Ears) Cookbook Club.  I know I've mentioned it before, but Donna is such an Aussie icon, and you can always rely on her recipes.  I came late to the party, as I hesitated to add another cook to my list of faves, but here we are!  I now have two of her books on my groaning shelves.  


so delicious!


Serves 2:

ingredients:

For the salad:

125g./4.5 oz dried rice vermicelli noodles

2 Lebanese cucumbers

3/4 cup mint leaves

3/4 cup Thai basil leaves

1-2 long green chillies, thinly sliced

2 Thai lime leaves, thinly sliced

2-3 heaped Tbs roasted, unsalted peanuts

Poached coconut salmon:

100 mL/3.5 oz coconut milk  (I used light)

1 Tbs lime juice

1 Tbs fish sauce

1 tsp fresh ginger, finely grated

1 tsp caster sugar

1 long green chilli, halved (seeds and all, or not)

4 Thai lime leaves

250g.-300g./10.5 oz salmon fillets, skin-off


Extra peanuts, some sea salt flakes, and white sesame seeds (all optional) scattered over the top, when serving


cukes!

ginger root


Method:

Cook the noodles a là packet directions - which for me meant drowning 'em in boiling water in a bowl :=), then run under cold water, drain really well, and let 'em sit for a bit

Now grab a medium saucepan, and put it over a medium heat

Add the coconut milk, lime juice, fish sauce, ginger, sugar, chilli and lime leaves to the pan 

Give it a good stir, bring to a simmer, and let it rip for 4 minutes

Add the fish, turn down the heat, and let it cook for 4 minutes on each side, or to your liking (I poached it for about 6 minutes all up)

Remove the fish, strain the liquid and pour into a jug, as you want to keep it for the dressing

Cut the cukes into thirds, place on a board, and whack 'em with a rolling pin or muddler!  You want big, juicy chunks!  see Notes

Grab a large platter, and scatter on the cuke chunks

Add the herbs and peanuts, and toss together, gently

Now you place the noodles and the fish on top, and the poaching liquid over the salad   see Notes

Throw on extra herbs, peanuts, sesame seeds and sea salt, if using

Delicious!!

mint leaves

Notes:

Thai basil and Thai lime leaves were not in the shops this week, so I used a heap of lime zest instead

Mr P. asked 'why can't you just chop the cukes?'  But I think you get a better mouthfeel (sorry) with the squishy bits :=) but you do you

I'm not a big fan of cuke skin, so I (mostly) peeled mine, but peel or not, as you please

I suggest grabbing your kitchen scissors, and giving the noodles a bit of a snip before adding the fish et al - makes it so much easier to eat!


ingredients gathered

start up your poaching liquid

slip the fish into the poaching liquid

get out your rolling pin!

and into the platter/bowl

on go the noodles, fish and nuts

dressed and ready to demolish


a beaky/nosy little fishy!


When I drew these, Mr P. said: 'But salmon don't have noses!  And I said: 'Oh yes, they do!'  (Like a pantomime queen).  Check it out, my friends; some species of salmon are indeed very nosy :=)


42 comments:

  1. This sounds delicious. TheHub loves salmon and this might be a different way to serve it to him. Bookmarking!

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  2. We are big salmon lovers as well. This looks very delicious. I will have to try it soon.

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    1. yes it was good. Must make again...

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  3. That looks deeeeeeeeeeeeeeeelicious! I wish I could find wild caught salmon instead of farmed salmon. That's why I don't eat them often, afraid of that they are pumped with hormone.

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    1. thanks Angie. I hope they can update their farming practices...

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  4. What an unique salad combination - great flavours and textures are going on here. And I love how you infused the salmon when poaching it in an aromatic liquid.

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    1. thanks Ben. The fish tasted great!

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  5. Here I must admit I do not always do what I believe in. Since I strongly believe in conservation and also the 'health' of the products I buy, I am against the salmon farming here, but loving the fish as much as I do, since we do not have an alternate choice, I have kept buying whilst at times very angry at myself! Your recipe is great - to me it comes across as a hugely tasty Australasian recipe . . . so it will tried as soon as . . .

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    1. I know what you mean Eha. I feel guilty about it, but i love salmon so much! ...

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  6. This sounds so good! We don't get salmon here, so a recipe to save for when we are in Europe next to the North Sea :)

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    1. thanks Tandy. Yes this is a nice recipe, so give it a go :)

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  7. I love a good nosy salmon - he always knows what's going on! :-) Seriously though, this recipe sounds delicious. I realized I don't poach foods very often. Not sure why that is...it's just not one of my "go-to" methods. I should explore poaching more often I think.

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    1. hehehe ... I agree about poaching; i don't do it often. But it's great here!

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  8. Interesting combination of salmon and coconut milk! I will try it!

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  9. This sounds fabulous. And I have to tell you -- I just LOVE how you write your recipes! Let 'er rip! Yes! And pounding the cukes. I can visualize you in the kitchen and I love it!

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    1. thank you so much Jeanie. Very kind of you to say! I do have fun making these recipes and writing 'em!

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  10. We are big salmon eaters, too, and are lucky to get wild salmon, though (politically incorrect as it is) I really like Atlantic salmon — such good fat! This recipe is wonderful — and I love Donna Hay, too. Will be making this soon (when we get back). David (C&L)

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    1. i wish i could get wild salmon! Glad you love our aussie cook! Hope you enjoy this one.

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  11. That salmon salad looks pretty appetizing! Simple, healthy, and I'll bet it tastes amazing. Coconut's an interesting touch – I'm guessing that it adds a nice sweetness. Good stuff!

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    1. thanks Jeff. It does taste good. Coconut milk isn't really sweet; just has a natural nuttiness about it.

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  12. I love salmon too and it is frequently on my dinner rotation. Not a big fan of coconut but poaching is a great way to use salmon in a salad :)

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    1. ooh really? I love coconut! and the salmon tastes so good in this.

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  13. I'm always looking for different ways to enjoy Salmon. I have Thai basil and lime leaves growing and use them a lot. Great recipe, thanks Sherry. (Pauline, Happy Retirees Kitchen.)

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    1. not easy to find thai basil and lime leaves here it seems. So i used a lot of lime zest, and it tasted great.

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  14. I love Donna Hay's recipes and this one sounds delicious nom nom

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  15. I have some coconut that needs using up! Perhaps I should make this!

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    1. ooh making your own coconut milk? :)

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  16. This salad looks delicious. My hubby doesn’t like salmon. I like it . Oh well , he will eat salmon cakes.

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  17. thanks Gerlinde. Happily hubby and i both love salmon!

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  18. Love this! And I love your drawings!
    Http://www.chefmimiblog.com

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    1. Thanks so much Mimi! Very kind.

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  19. This Poached Coconut Salmon Salad sounds absolutely delicious, and I can see why you’re a fan of salmon in your household! The combination of fresh ingredients like mint, Thai basil, and the coconut poached salmon is not only healthy but bursting with vibrant flavors. It’s great to hear that Donna Hay’s recipes continue to impress you too—she truly is an Aussie icon. I bet this would be a hit at any gathering, and I agree, doubling the recipe is always a good idea when it’s this tasty! Keep enjoying your salmon while you can.

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    1. Am hoping you are a real blogger Melody ... Thanks for the AI comment.

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  20. I love the gentle poach in coconut milk,so luxurious but still light, and those fresh herbs with the smashed cukes bring serious texture and brightness. Totally with you on the cucumber “whacking”, it makes a huge difference we do that a lot in Asian recipes

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    1. thanks Raymund. Poaching it made it very tender. Yep whacking the cukes was such fun!

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