Poached Salmon Recipe with Coconut Milk and Grits
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
3/4 cup grits
1/4 cup grated Parmesan cheese
1 (12-oz) bag frozen Asian vegetable mix (broccoli, carrots, snap peas, water chestnuts, baby corns, mushrooms)
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.
Increase heat to medium-high. Add frozen vegetables to the coconut mixture. Cook and stir for 5-7 minutes or until vegetables are tender and sauce has thickened.
Serve the vegetables and sauce over salmon and grits. Enjoy!