Coconut - Poached Salmon with Asian Greens

  • cooking time
    15 m
  • serves
    4
375 ml
NESTLE CARNATION LIGHT & CREAMY COCONUT MILK
1
Lemongrass Stem
5 cm
Ginger piece grated
2
Limes, juice and zest
1 tbsp
Fish Sauce
1 tbsp
Caster Sugar
1 tsp
Cornflour
2
Spring Onions, thinly sliced
4 180g
Skinless Salmon Fillets
50 g
Toasted Sesame Seeds
1/2 cup
Coriander, roughly chopped
1/2 cup
Sugar Snaps
1 bunch
Broccolini
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Pre heat oven to 180C

  2. Place NESTLE CARNATION LIGHT & CREAMY COCONUT MILK, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and corn flour to large pan and bring to a simmer

  3. Place salmon into pan, cover with foil and bake in the oven for 10-12 minutes until fish is cooked but slightly pink in the middle.

  4. Place sugar snaps and broccolini in boiling water and cook for 4-5 mins or until tender. Drain and place on plate. Top with salmon and sauce from the pan. Top with spring onions, coriander and sesame seeds.

    If desired serve with a wedge of lime