I Like To Share Recipes
Poached Salmon Fillets with Coconut Tarragon Mirepoix
1 cup chicken broth
1 cup coconut milk
1 large carrot, diced, or 4 baby carrots, diced
1 large stalk of celery with leaves, diced
1 medium onion, diced
4 green onions, sliced
1 large clove garlic, sliced
1/4 cup shredded coconut, toasted for 2 minutes under the broiler
1 tablespoon fresh minced tarragon leaves
2 frozen boneless skinless salmon fillets
1/2 tsp Frank's red hot sauce
Pinch of salt
Bring chicken broth and coconut milk to a boil in a frying pan with a cover. Add onion, (reserving green onion), carrots, celery, garlic, tarragon, salt and red hot sauce and reduce to the lowest possible heat...(I have an electric stove, so I set it to warm). Simmer covered until all veggies are cooked...about 15 minutes.
When you have about 1/4 inch of liquid in the fry pan, add frozen salmon fillets and top them with the green onion. Cover, and simmer on warm or lowest setting, for about 20 minutes.
Toast the shredded coconut for 2 minutes or less under the broiler, just until golden brown.
Remove the salmon fillets to plates, trying to keep the green onions on top. Take your remaining liquid and mirepoix and spoon the mirepoix vegetables around the edges of the salmon. Top the salmon with the toasted coconut.
Serve with fresh green beans on the side, which have been steamed for 10 minutes and then quickly rolled in a hot fry pan with olive oil and a couple of pinches of red pepper flakes, (red pepper is optional).
1 cup chicken broth
1 cup coconut milk
1 large carrot, diced, or 4 baby carrots, diced
1 large stalk of celery with leaves, diced
1 medium onion, diced
4 green onions, sliced
1 large clove garlic, sliced
1/4 cup shredded coconut, toasted for 2 minutes under the broiler
1 tablespoon fresh minced tarragon leaves
2 frozen boneless skinless salmon fillets
1/2 tsp Frank's red hot sauce
Pinch of salt
Bring chicken broth and coconut milk to a boil in a frying pan with a cover. Add onion, (reserving green onion), carrots, celery, garlic, tarragon, salt and red hot sauce and reduce to the lowest possible heat...(I have an electric stove, so I set it to warm). Simmer covered until all veggies are cooked...about 15 minutes.
When you have about 1/4 inch of liquid in the fry pan, add frozen salmon fillets and top them with the green onion. Cover, and simmer on warm or lowest setting, for about 20 minutes.
Toast the shredded coconut for 2 minutes or less under the broiler, just until golden brown.
Remove the salmon fillets to plates, trying to keep the green onions on top. Take your remaining liquid and mirepoix and spoon the mirepoix vegetables around the edges of the salmon. Top the salmon with the toasted coconut.
Serve with fresh green beans on the side, which have been steamed for 10 minutes and then quickly rolled in a hot fry pan with olive oil and a couple of pinches of red pepper flakes, (red pepper is optional).
