Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth

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Delicately poached Tasmanian salmon infused with fragrant lemon myrtle and topped with bursts of finger lime pearls for a fresh, citrusy finish. This australian-inspired seafood ready in about 25 minutes pairs water, leaves lemon myrtle leaves, fresh ginger slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large shallow pan, combine 4 cups water, 3 lemon myrtle leaves, 5 slices fresh ginger, and 1 tsp salt. Bring to a gentle simmer over medium heat and simmer for 5 minutes to infuse the flavors.
  2. Step 2: Reduce heat to low and gently add 4 Tasmanian salmon fillets to the broth. Poach for 8-10 minutes until the salmon is opaque and flakes easily with a fork.
  3. Step 3: Carefully remove the salmon fillets and place on serving plates. Spoon 2 tbsp finger lime pearls over each fillet, drizzle with 1 tbsp lemon juice, and garnish with 1/4 cup chopped fresh coriander leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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