Coconut Milk Poached Salmon (Keto; Paleo)

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 UK company Eat Water has got them spot on (this post is not sponsored, none of the posts on this website are). 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
(4.4%); Fat 60g (78.3%); Protein 30g (17.3%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Salmon Poached in Coconut Milk (Keto; Paleo)
A lovely, fragrant dish of poached salmon in coconut milk, served over shirataki noodles, coming in at only 7.7g carbs per serving.
Keto Salmon Coconut Milk
Votes: 6
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 400 g konjac pasta (2 portions) fettuccine shape
  • 1 TB desiccated coconut
  • 2 salmon fillets (boneless, skin-on)
  • salt
  • 2 tsp coconut oil
  • 1 tin full-fat coconut milk
  • 1 lemongrass stalk halved and bashed 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
Course Main Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 400 g konjac pasta (2 portions) fettuccine shape
  • 1 TB desiccated coconut
  • 2 salmon fillets (boneless, skin-on)
  • salt
  • 2 tsp coconut oil
  • 1 tin full-fat coconut milk
  • 1 lemongrass stalk halved and bashed 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
Keto Salmon Coconut Milk
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Add the salmon fillets to the simmering milk - without allowing the skin to get wet and leave to poach for approximately 9-10 minutes.
  8. Using tongs, carefully remove the salmon fillets and set aside to keep warm.
  9. Strain the creamy, reduced milk mixture, discarding the lemongrass etc.
    Keto Salmon Coconut Milk
  10. Stir in the fish sauce and taste the fragrant coconut milk. If it requires a little more saltiness, add a dash more fish sauce.
  11. 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
  12. 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.
  13. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

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Summary
recipe image
Recipe
Salmon Poached in Coconut Milk (Keto; Paleo)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Macro Details per serving
4.4%               Carbs
17.3%             Protein
78.3%             Fat

Nutritional Information per serving
Calories                         688Kcal / 2879kJ
Fat                                 60g
 of which saturates        41g
Carbohydrates              7.7g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars            4.1g
Fibre                              10g
Protein                           30g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Fish
Sulphites




See all the Seafood recipes on Fats of Life:

Sea Bass with Chili-lime Butter (Keto)
Fried Squid with Coriander & Chili (Keto; Paleo)
Pesto-stuffed Squid Tubes (Keto)
Coconut-dusted Fried Squid (Keto; Paleo)
Stuffed Squid (Keto)
Salmon Cream Cheese
Salmon & Cream Cheese Domes (Keto)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.


 

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