1. Prepare the poaching liquid: In a shallow pan, combine coconut milk, bruised lemongrass stalks, sliced ginger, garlic, and a splash of lime juice. Bring gently to a simmer.
2. Add the salmon fillets: Place them carefully in the simmering liquid, ensuring they’re mostly submerged.
3. Poach gently: Cover and cook on low heat for about 10-12 minutes, or until the salmon flakes easily with a fork.
4. Add a little heat: If you enjoy a mild kick, toss in a few slices of fresh chili while poaching.
5. Serve: Remove salmon carefully and spoon some of the poaching liquid over the top. Garnish with fresh cilantro or Thai basil.