Poached Salmon with Coconut-Pistachio Cream Sauce

Recipes

Poached Salmon with Coconut-Pistachio Cream Sauce
Serves 2

Poaching Liquid
1/3 cup dry white wine
1/4 cup water
1 lemon, sliced into 1/8-inch rounds
1/4 teaspoon salt
1/4 teaspoon sugar
1-1/4 pound wild salmon fillet, sliced into four equal pieces

Sauce
1/2 cup coconut milk
1/4 cup raw pistachios, plus 2 tablespoons for garnish
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro, plus an additional 2 tablespoons for garnish
2 teaspoons minced fresh ginger
1 small clove garlic
1 Serrano pepper, seeded
1 1/2 teaspoons agave nectar
1/8 teaspoon salt

1. Mix the wine, water, lemon slices, salt and sugar in a large skillet. Lay the salmon slices, skin side up, in the liquid and marinate 10 minutes.

2. Blend the sauce ingredients in a food processor or blender until fairly smooth.

3. Remove the fillets from the skillet to a plate, leaving the liquid and lemon slices. Heat the skillet over medium heat, bringing the liquid to a simmer. Place the fillets back into the skillet, skin side down; cover and simmer gently for 5 minutes, until bright pink and the fish flakes with the touch of a fork.

4. Leaving the poaching liquid in the pan, transfer the fillets to a serving platter or individual plates,

5. Turn the heat up to high. Cook the liquid for 3 minutes, until thick and light gold. Pour over the fillets.

6. Spoon an equal amount of the coconut sauce over each fillet. Garnish with the lemon slices, cilantro and pistachios.