Poached Salmon with Coconut Cream Reductions & Arugula Micro-Greens
By US Wellness Meats
2 6oz Wild Alaskan Sockeye Salmon Filets
1 1/2 cups full fat coconut milk (1 13.5 ounce can)
1 cup dry white wine
2-3 garlic cloves, smashed*
2-3 inch piece of ginger, smashed*
1 stock lemon grass, smashed* and chopped
1 small shallot, diced
Salt and cracked pepper to taste
Arugula or other micro-greens
1 red chili pepper, thinly sliced (optional)
*Smashed just means to crush with the flat end of a large knife. This helps to release the flavors.
Place the coconut milk, wine, garlic, ginger, lemon grass and shallots in a medium sized frying/sauté pan that has a fitted lid.
Bring the mixture to a simmer then turn off the heat and let steep for 5-10 minutes.
Add the Salmon filets and bring the mixture back to a simmer over medium heat. Cover and cook for 5-10 minutes, depending on the thickness of the fillets, or desired doneness. Be careful not to overcook.
Using a spatula, carefully remove the fish from the cooking liquid and set aside on a dish.
Strain the liquid into a bowl to remove the ingredients, then transfer the liquid back to the pan. Bring the liquid to a boil and continue cooking until it reduces to about 1/3 cup and thickens some. Stir periodically (but not constantly) to keep it from burning. This will take 9-12 minutes. Season to taste and transfer to a pouring cup.
To serve: Place room temperature salmon fillets on a serving dish or individual dishes. Pour cream over the fillets then garnish with the arugula micro-greens and sliced red chili peppers.