Coconut-Poached Salmon with Corn and Dill
from https://www.foodandwine.com/

A rich and indulgent turmeric-infused coconut sauce envelops salmon, corn, and tomatoes in this quick summery dinner. In this recipe, the salmon simmers in a spice-infused coconut milk that also doubles as the sauce. Turmeric, cumin seeds, coriander seeds, and ginger make the sauce fragrant while the coconut milk thickens into a velvety sauce. Corn adds a nice pop of crunch, tomatoes add a touch of acidity and sweetness, and dill provides an interesting and unexpected salty zip. Wild salmon is not quite as buttery as farm-raised salmon, but cooking it over low heat in a rich liquid helps it stay as tender and silky as possible.

Wild salmon is very lean and not quite as flaky as farmed salmon, so we added a cooking time range as well as a cook temperature, as you’ll only want to cook the salmon until barely done.

2 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (1-inch) piece fresh ginger, cut into coins (about 1 1/2 tablespoons)
1 1/2 teaspoons kosher salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 cup (8 ounces) dry white wine
1 (13.5-ounce) can coconut milk, well shaken and stirred [low fat]
4 (6- to 7-ounce) skin-on, center-cut (3/4 inch thick) wild king, coho, or sockeye salmon fillets
1 cup halved cherry tomatoes
1 cup fresh corn kernels (from 2 ears)
2 tablespoons chopped fresh fresh dill, plus more for serving

Heat butter in a large high-sided skillet over medium until melted. Add garlic, ginger, salt, coriander seeds, cumin seeds, turmeric, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add white wine, and bring to a rolling simmer over medium-high; cook for 1 minute. Stir in coconut milk, and return to a simmer. Once simmering, reduce heat to medium-low.

Gently place salmon, skin side up, in poaching liquid in skillet. Simmer, flipping once halfway through, until just cooked through and a thermometer inserted into center of fillets registers 110°F to 115°F, 6 to 8 minutes depending on thickness, adjusting heat as necessary to maintain a bare simmer. Carefully transfer salmon to a plate, and tent with foil to keep warm.

Remove and discard ginger and garlic from skillet using a slotted spoon. Increase heat to medium-high, and cook until coconut poaching liquid is reduced by half, about 8 minutes. Stir in tomatoes, corn, and dill, and cook for 1 more minute. Serve salmon with coconut sauce and additional dill.

4 servings