Poached Salmon Recipe with Coconut Milk and Grits

A delightful poached salmon recipe featuring a healthy protein and sides to give you a satisfying, complete meal for a family of four.

Units Scale

4 fresh salmon fillets (about 1 1/2 pounds), skin removed
Kosher salt, to taste
Freshly cracked black pepper
1 tablespoon olive oil
1 teaspoon fresh ginger, grated
1/3 cup yellow onion, finely chopped
1 leek, well rinsed and thinly sliced (white and light green part only)
1 (13.66-oz) can coconut milk
1/2 teaspoon red chili flakes
3 1/2 cups unsalted vegetable broth, divided
3/4 cup grits
1/4 cup grated Parmesan cheese
1 (12-oz) bag frozen Asian vegetable mix (broccoli, carrots, snap peas, water chestnuts, baby corns, mushrooms)

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Rinse salmon fillets under cold water and pat dry with paper towels. Season with kosher salt and freshly cracked black pepper. Set aside.
In a large sauté pan, heat up olive oil over medium-high heat. Place ginger, half of the yellow onions and leek in the pan. Sauté until fragrant, about 1 minute.
Add 1/2 teaspoon salt, coconut milk, red chili flakes and 1/2 cup vegetable broth. Bring to a simmer over medium heat; cook 5 minutes.
Nestle salmon fillets in the coconut mixture and cover; simmer gently for 8-10 minutes (do not boil) or until fish is opaque and separates easily.)
In the meantime, bring 3 cups vegetable broth with the other half of yellow onion and 1/4 teaspoon salt to a boil in a medium sauce pan. Add grits, bring to a boil again and simmer for 5-7 minutes, stir until grits come to the desired consistency. Stir in Parmesan cheese.
Divide grits into 4 portions and dish onto 4 serving plates evenly. When salmon is done, remove from the pan and place fish on top of the grits.
Increase heat to medium-high. Add frozen vegetables to the coconut mixture. Cook and stir for 5-7 minutes or until vegetables are tender and sauce has thickened.
Serve the vegetables and sauce over salmon and grits. Enjoy!