David's Recipe for Salmon Poached in Coconut Milk
The person who posted a distant ancestor of this recipe online called his or her version "indulgent". This version is not indulgent, it is corrupt, in the sense that Baudelaire uses "corrompu" in "Correspondances". This was apparently a common use of the word in mid-century French, though I suspect that no mid-century francophone never ate salmon poached in coconut milk with lemon zest. Shockingly easy to make.
Main Course, American
- 1 pound skinless fillets of fresh salmon, about 1-1/2 inches thick at their thickest point
- 1 400 ml can coconut cream
- 1600 ml water, or enough to cover the salmon (with the coconut milk)
- 1 coffee spoon salt
- Coarsely ground dried chili pepper to taste
- Juice and minced zest of 1 lemon
- Put the coconut cream, salt, chili, juice and zest into a saucepan.
- Bring to a slow simmer. (I actually filleted the salmon and squeezed and zested the lemon while I was waiting.)
- Put the fillets in the sauce. You may have to add water to make sure that they are thoroughly covered.
- Simmer for 10 minutes.
- Serve the salmon with the coconut sauce and rice. The author of the previous version might be right about the anchovies. I haven't tried it yet.