Poached Salmon Recipe with Coconut Milk and Grits

"If you think cooking seafood is difficult, then this recipe only takes 10 minutes to prepare. You can have it finished in just a little over 30 minutes. To make it easier, I use pre-prepared, frozen vegetables, which cuts down on your prep time and effort. This poached salmon recipe provides a lot of health value with its omega-3 fatty acids and large amounts of vitamins and minerals, including vitamins B12 and D. Plus, you get a lot of nutrients from the vegetables and the healthy ingredients in the sauce."

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Serves4 People

Preparation Time10 min

Cooking Time25 min

Ingredients

4 fresh salmon fillets (about 1 1/2 pounds), skin removed
Kosher salt, to taste
Freshly cracked black pepper
1 tablespoon olive oil
1 teaspoon fresh ginger, grated
1/3 cup yellow onion, finely chopped
1 leek, well rinsed and thinly sliced (white and light green part only)
1 (13.66-oz) coconut milk
1/2 teaspoon red chili flakes
3 1/2 cups unsalted vegetable broth, divided

Rinse salmon fillets under cold water and pat dry with paper towels. Season with kosher salt and freshly cracked black pepper. Set aside.
In a large sauté pan, heat up olive oil over medium-high heat. Place ginger, half of the yellow onions and leek in the pan. Sauté until fragrant, about 1 minute.
Add 1/2 teaspoon salt, coconut milk, red chili flakes and 1/2 cup vegetable broth. Bring to a simmer over medium heat; cook 5 minutes.
Nestle salmon fillets in the coconut mixture and cover; simmer gently for 8-10 minutes (do not boil) or until fish is opaque and separates easily.)
In the meantime, bring 3 cups vegetable broth with the other half of yellow onion and 1/4 teaspoon salt to a boil in a medium sauce pan. Add grits, bring to a boil again and simmer for 5-7 minutes, stir until grits come to the desired consistency. Stir in Parmesan cheese.
Divide grits into 4 portions and dish onto 4 serving plates evenly. When salmon is done, remove from the pan and place fish on top of the grits.