Coconut Poached Salmon

Ingredients

4 cups chicken broth
2 limes - 2 long strips of zest, 2 t juice, and slices for garnish
1/2 cup coconut milk
8 basil leaves
1-2 lbs salmon fillets
2 t cornstarch, dissolved in 2 T of cold water

Directions

In a medium skillet with a tight-fitting lid, boil the broth (lid off) until reduced by half, about 15 minutes. Reduce to a simmer and add zest, lime juice, coconut milk, and basil. Place the salmon skin side up and cover. Poach over low heat until opaque, about 10 minutes.

Transfer salmon to a plate. Remove zest and bring the poaching liquid to a boil. Add cornstarch mixture and whisk into liquid. Lower the heat and whisk until sauce thickens, about 1 minute. Serve over salmon, rice, and veggies. Garnish with lime slices, if desired.

Notes

Good with steamed green beans, snow peas, or snap peas.