Publishing this recipe, Strawberry Sriracha Thai Poached Salmon with Cilantro Jasmine Rice, is a huge relief off my shoulders. This recipe took forever to develop, well over a year. It went through so many variations until I got it right. It all started with a dinner out with my husband 2 years ago. He had a fish dish with a strawberry sriracha sauce and a lemongrass coconut foam. What a great combination it was. I knew I wanted to make it at home and started trying to develop a recipe that was very close to the original. I tried cooking a strawberry sauce, making a raw pureed strawberry sriracha sauce, using different types of fish and it just wasn’t right. I was extremely discouraged so I let it go and concentrated on other recipes. I would think about it from time to time and eventually I thought I should stop trying to recreate the dish and instead celebrate the flavor dynamic of strawberries and sriracha together. After that the idea for poaching salmon was born.
This incarnation of the recipe is actually considerably easier than any other preparation I tried, sometimes simpler is better. It celebrates all the flavors my husband loved in the restaurant dish, strawberries, sriracha, lemongrass, coconut milk but you don’t have to create two sauces. The poaching liquid is so delicious and can be made earlier in the day. Heat it up and poach the salmon. Even though it is simpler to make, it is restaurant quality and makes a fabulous special occasion meal. I love the idea of it for Valentine’s Day. Even the color is perfect for a celebration of love.
If you are sick of hearing about Valentine’s Day already then just think of this as a healthy dish with explosive flavor. You can amp up the heat by adding more sriracha or cut it back a little for mild spiciness. My husband would prefer “blow your head off” spiciness but our little one adores salmon so we had to make it “baby safe spiciness”. Our little one is slowly developing a tolerance and taste for spicy food but she is still a long way off from his burn your taste buds need for heat. She is quite proud that she can now eat mildly spicy food. She can actually take more spice than my Mom. Pretty soon my little one will be “egging” my Mom on to eat a little more spice. Add some spice to your life with Strawberry Sriracha Thai Poached Salmon with Cilantro Jasmine Rice.