Coconut-Poached Salmon with Corn and Dill

Coconut-Poached Salmon with Corn and Dill was a an excellent summer fish presentation. With the Tumeric and Cumin it has the flavors of India, without overpowering the Salmon. We have been getting great Corn this year. This recipe was a good use for it. We started with a Tomato Salad with Burrata and Pesto.

Coconut-Poached Salmon with Corn and Dill
Food & Wine

A rich and indulgent turmeric-infused coconut sauce envelops salmon, corn, and tomatoes in this quick summery dinner.

Total Time: 30 mins
Servings: 4 
 
INGREDIENTS
 
2       tablespoons unsalted butter
3       garlic cloves, peeled and smashed
1       1-inch) piece fresh ginger, cut into coins (about 1-1/2 tablespoons)
1       1/2 teaspoons kosher salt
1       teaspoon coriander seeds
1       teaspoon cumin seeds
¼      teaspoon ground turmeric
1/8    teaspoon cayenne pepper
1       cup (8 ounces) dry white wine
1       13.5-ounce) can coconut milk, well shaken and stirred
4       (6- to 7-ounce) skin-on, center-cut (3/4 inch thick) wild king, coho, or sockeye salmon fillets
1       cup halved cherry tomatoes
1       cup fresh corn kernels (from 2 ears)
2       tablespoons chopped fresh fresh dill, plus more for serving
 
 
DIRECTIONS
 
1. Heat butter in a large high-sided skillet over medium until melted. Add garlic, ginger, salt, coriander seeds, cumin seeds, turmeric, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add white wine, and bring to a rolling simmer over medium-high; cook for 1 minute. Stir in coconut milk, and return to a simmer. Once simmering, reduce heat to medium-low.

2. Gently place salmon, skin side up, in poaching liquid in skillet. Simmer, flipping once halfway through, until just cooked through and a thermometer inserted into center of fillets registers 110°F to 115°F, 6 to 8 minutes depending on thickness, adjusting heat as necessary to maintain a bare simmer. Carefully transfer salmon to a plate, and tent with foil to keep warm.

3. Remove and discard ginger and garlic from skillet using a slotted spoon. Increase heat to medium-high, and cook until coconut poaching liquid is reduced by half, about 8 minutes. Stir in tomatoes, corn, and dill, and cook for 1 more minute. Serve salmon with coconut sauce and additional dill.