Coconut Milk Poached Salmon (Keto)

Keto Salmon Coconut Milk
Keto Salmon Coconut Milk

I just love konjac / shirataki noodles and clean out the shelves at Holland & Barret when they have a penny sale! (I have tried many brands, but here in the UK, Eat Water has got them spot on.) In this recipe, I poached salmon in coconut milk which was infused with lemongrass, chili and ginger, then served it over warm ‘fettuccine‘ and added toasted desiccated coconut for additional texture and flavour. Its a lovely, light dish which happens to be very filling – all this at only 7.7g carbs per serving: perfect!
 

– – – – – – PER SERVING – – – – – –
Carbs 7.7g | Fat 60g | Protein 30g
– – – – – – – – – – – – – – – – – – – – –


Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Keto Salmon Coconut Milk
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Salmon Poached in Coconut Milk (Keto)

A lovely, fragrant dish of poached salmon in coconut milk, served over shirataki noodles, coming in at only 7.7g carbs per serving.
Course Main Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Per serving

Calories: 688kcal | Carbohydrates: 7.7g | Protein: 30g | Fat: 60g

Ingredients

  • 400 g (14.1 oz) konjac pasta, fettuccine shape
  • 1 TB desiccated coconut
  • 2 salmon fillets
  • salt
  • 2 tsp coconut oil
  • 1 tin full-fat coconut milk, shaken well
  • 1 lemongrass stalk, halved and smashed with a pestle
  • 1 red chili, halved lengthways
  • 1 thumb-size piece fresh ginger, peeled and thinly sliced
  • 2 tsp sliced red chili, to garnish
  • handful fresh coriander, plus extra to garnish
  • generous squeeze lime juice
  • 2 tsp fish sauce

Instructions

  • Remove the konjac noodles from the packaging and rinse very well under cold, running water in a fine sieve. Do not be alarmed by the strange smell – just keep rinsing. And when you think you have rinsed it enough - rinse some more! Place the noodles into a pan of simmering water over low heat while you finish the rest of the dish.
  • Heat a deep-sided, non-stick pan and toast the desiccated coconut until golden - this only takes a few seconds and requires constant stirring with a silicon spatula. Remove the toasted coconut from the pan and set aside to use as a garnish.
    Toasting coconut
  • Remove the salmon fillets from their packaging and pat dry with kitchen paper. Season both sides of the salmon fillets with salt.
    Keto Salmon Coconut Milk
  • Using the same pan you used for toasting the desiccated coconut, melt the coconut oil over high heat and fry the salmon skin-side down only for about a minute. Remove the fillets from the pan once the skin is golden and crispy. Set the salmon aside on a side plate, skin-side up while you prepare the coconut milk.
    Keto Salmon Coconut Milk
  • Ensuring your elements are all prepped (use a heavy pestle to bash the lemongrass halves to release more flavour), continue with the recipe:
    Keto Salmon Coconut Milk
  • Wipe the same pan clean with kitchen paper, and tip in the coconut milk. (It helps to give the tin a good shake before opening.) Add the halved chili, bashed lemongrass, sliced ginger and handful coriander. Squeeze in the juice from half a large lime and simmer the milk over moderate heat for 6-8 minutes. Use a silicon spatula to scrape and stir the mixture as it reduces.
    Keto Salmon Coconut Milk
  • Add the salmon fillets to the simmering milk - without allowing the skin to get wet and leave to poach for approximately 9-10 minutes.
  • Using tongs, carefully remove the salmon fillets and set aside to keep warm.
  • Strain the creamy, reduced milk mixture, discarding the lemongrass etc.
    Keto Salmon Coconut Milk
  • Stir in the fish sauce and taste the fragrant coconut milk. If it requires a little more saltiness, add a dash more fish sauce.
  • Drain the warm noodles well and divide between two bowls. Pour the warm coconut sauce over the noodles. Scatter over the toasted coconut.
    Keto Salmon Coconut Milk
  • Top each bowl with the cook salmon and garnish with a little sliced chili and freshly chopped coriander. Another squeeze of lime may be necessary if you feel it needs more acidity.


Keto Salmon Coconut MilkFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Coconut Milk Poached Salmon (Keto)
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Salmon Poached in Coconut Milk (Keto)
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Nutritional Information per serving
Calories                         688Kcal / 2879kJ
Fat                                 60g
Carbohydrates               7.7g
Protein                           30g

Allergens
Fish
Sulphites




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
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