Inspired living

Coconut and Lemongrass Poached Salmon

Coconut & Lemongrass Poached Salmon

Credit: Lisa Guy

Salmon is one of the best sources of essential omega-3 fatty acids, vital for healthy brain function and memory and beneficial for treating depression and supporting healthy serotonin levels. Omega-3 fats are also required to keep cholesterol levels down and promote heart health.

Serves: 2



  • Salt & pepper
  • 2 salmon fillets
  • Splash olive oil
  • 400mL coconut milk
  • 2 kaffir lime leaves
  • ½ stalk lemongrass, roughly chopped
  • 1 red chilli, finely sliced
  • 3 spring onions, finely sliced
  • Steamed rice, to serve
  1. Sprinkle a little sea salt and pepper on salmon fillets.
  2. Heat olive oil in large frying pan over medium heat and cook salmon flesh side down for 3–4 mins until golden.
  3. Turn salmon over skin side down, then add coconut milk, lemongrass and kaffir lime leaves.
  4. Cover and cook for 10 mins.
  5. Top with chilli and spring onions and serve with steamed rice.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .