Poached Salmon with Coconut Dill Sauce

I know it has been awhile since we posted, but if you have seen me you would know that we haven't stopped eating. I had these steaks for a week or so and while it is a far cry from the Sockeye we brought back from Seattle, this is a fun dish Dad and I put together back in the Dutch oven.

INGREDIENTS

• 3 lbs Salmon
• Salt - to taste
• Dill -sprinkled liberally on top
• 2 limes (halved and juiced)
• ½ C White Wine (substitute= ¼ c white vinegar)

Coconut Sauce:

• 2 cans 12oz Coconut Milk
• 2 Tbs sugar
• 1 lime (halved and juiced)
  salt to taste

INSTRUCTIONS

Poach Salmon at 425 degrees for 15-25 minutes:

• Line baking tray with foil
• Center salmon on foil
• Salt and Dill the salmon
• Squeeze 2 limes over fish
• Set the juiced peel to the side of the fish
• Add white wine (or vinegar) to the fish
• Close up the foil, crimp the ends
• Bake
• After the meat is flaky, it is ready (soft and mushy=not ready). This varies due to the thickness of the steak.
• Once poached, drain out the liquid from the tray into a sauce pan ans seal up salmon again.
• Add 2 cans of coconut milk to the sauce pan.
• Squeeze last lime’s juice into sauce
• Add 2 tbs sugar
• salt to taste
• Heat up until sauce is smooth
• Pour sauce over salmon.

RICE SIDE

In rice cooker, add Chicken Broth instead of water.
Also add:

• 1 tbs parsley
• 2 tsp garlic pepper
• 4 oz Butter (half stick)
• 1 tsp salt
• Cook Rice as Normal

Enjoy!!