Coconut Matcha Poached Salmon

Coconut Matcha Poached Salmon is a delicate, flavorful dish where tender salmon is gently poached in creamy coconut milk with a hint of matcha for a subtle green‑tea finish. Rich, silky, and lightly aromatic, it’s an elegant entrée that feels both comforting and fresh.

Ingredients

• 2 salmon fillets, each 6 to 8 ounces, skin and pin-bones removed
• Salt and black pepper
• 2 tablespoons avocado oil, divided
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon finely grated peeled fresh ginger
• 1 lemongrass stem (interior only) finely grated
• 1 teaspoon matcha, sieved, plus more for sprinkling
• 1 (14-ounce/400g) can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons fish sauce
• 1/2 teaspoon Sriracha
• Finely chopped red chiles, such as Fresno
• Fresh cilantro leaves
• Lime wedges
• Matcha Salt
• Cooked basmati or jasmine rice

Instructions

1. Season the salmon with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon, skin-side up, and cook until the salmon releases easily from the pan. Flip the salmon and cook for about 30 seconds. Transfer to a plate. (The salmon will continue cooking in the sauce.)
2. Heat 1 tablespoon oil in a deep skillet, large enough to hold the salmon in one layer, over medium heat. Add the shallot and sauté until soft, about 1 minute. Add the garlic, ginger, and lemongrass and sauté until fragrant, about 30 seconds. Whisk in the matcha, then add the coconut milk, sugar, lime juice, fish sauce, and Sriracha, and stir to blend.
3. Bring to a simmer, then place the salmon in the liquid, skin-side down. Cover the pan and simmer over medium-low heat until the salmon is cooked through the center, 8 to 12 minutes, depending on thickness of the salmon, basting with the sauce once or twice.
4. With a slotted spoon, arrange the salmon in serving bowls. Ladle the cooking broth around the salmon. Garnish with the chiles and cilantro. Sprinkle with Matcha Salt and matcha powder. Serve with rice.

Notes

• Serves 2