Coconut-Poached Salmon with Corn And Dill
A rich and indulgent turmeric-infused coconut sauce envelops salmon, corn, and tomatoes in this quick summery dinner.
Poaching is a cooking technique that gently cooks chicken, fish, eggs, and vegetables until they are just barely cooked through. Often, the poaching liquid is infused with flavor and then discarded. In this recipe, the salmon simmers in a spice-infused coconut milk that also doubles as the sauce. Turmeric, cumin seeds, coriander seeds, and ginger make the sauce fragrant while the coconut milk thickens into a velvety sauce. Corn adds a nice pop of crunch, tomatoes add a touch of acidity and sweetness, and dill provides an interesting and unexpected salty zip. Wild salmon is not quite as buttery as farm-raised salmon, but cooking it over low heat in a rich liquid helps it stay as tender and silky as possible.
- 2 tablespoons unsalted butter
- 3 garlic cloves, peeled and smashed
- 1 (1-inch) piece fresh ginger, cut into coins (about 1 1/2 tablespoons)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1 cup (8 ounces) dry white wine
- 1 (13.5-ounce) can coconut milk, well shaken and stirred
- 4 (6- to 7-ounce) skin-on, center-cut (3/4 inch thick) wild king, coho, or sockeye salmon fillets
- 1 cup halved cherry tomatoes
- 1 cup fresh corn kernels (from 2 ears)
- 2 tablespoons chopped fresh fresh dill, plus more for serving