Recipe: Coconut Poached Salmon with Asian Greens

A favourite of chefs the world over, we’ve found a delicious recipe that pairs our Atlantic Salmon with the delicate flavours of coconut, lemongrass and ginger, perfectly matched with Asian greens for a healthy and spectacular summer favourite.
At Dawson's sell Tasmanian Atlantic Salmon, skin on and de-boned. This recipe calls for skinless salmon fillets – ask us to take the skin off for you in store, free of charge.
This recipe is from
  • 400ml can coconut cream
  • 1 lemongrass stem (inner core only), finely grated
  • 5cm piece of ginger, sliced
  • Zest and juice of 2 limes
  • 1 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 spring onions, thinly sliced
  • 4 x 180g skinless salmon fillets
  • 2 tbsp sesame seeds, toasted
  • Steamed Asian greens, to serve

  1. Preheat the oven to 180°C.
  2. Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan over medium heat and bring to a simmer.
  3. Meanwhile, place fish in a baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 10-12 minutes until fish is just cooked but still a little rare in the centre. Sprinkle over sesame seeds and serve with steamed greens.
Coconut Poached Salmon
One of Australia’s most popular summer seafood choices for festive menus is Salmon. Australians consume over 58,000 tonnes of Atlantic Salmon every year, yet it is not native to the region. Australia’s own species of salmon is the Australian Salmon and in contrast, only 1,700 tonnes is consumed each year. Its unpopularity is due to its light pink or grey coloured meat which is very oily and fishy to the taste.
Most Atlantic Salmon in Australia is farmed. Here at Dawson’s, we sell Atlantic Salmon farmed in Tasmania by Huon Aquaculture. It’s important to know where your seafood comes from and how sustainable it is as a food source. Huon Aquaculture Salmon is RSPCA Approved and takes their sustainability practices very seriously. In addition, none of their Salmon is dyed to create the red colour that consumers prefer. The Atlantic Salmon flesh colour comes from their diet. In the wild, the Salmon get their signature colour from the crustaceans they eat which contain an antioxidant called astaxanthin. This antioxidant is added to the feed of Huon Aquaculture farmed Salmon.
Fresh Atlantic Salmon Fillets
Atlantic Salmon is considered a superfood, due to its high nutritional value, full of omega 3 fatty acids, low in saturated fat and calories and high in protein, potassium and vitamins D, B6 and B12. It’s good for cardiovascular health, to reduce inflammation, and to improve brain function.
People have been eating Salmon since cave man times and fossils dating seven million years ago have been found of a Sabre-Toothed Salmon that grew up to three metres long!  A fascinating fish that originates in North America, Europe, Russia and Iceland, Atlantic salmon are anadromous, meaning they spend the first two to three years of their life in freshwater before moving to the ocean. In the wild they return to spawn in the same river they hatched in.

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