Chef Michelle Bernstein's Lemongrass-&-Coconut Poached Salmon

Active Time:

30 mins

Total Time:

30 mins

Servings:

4 servings

Nutrition Profile:

Sesame-Free Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Protein Gluten-Free Anti-Inflammatory Mediterranean Diet

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If you're a fan of Top Chef or Chopped, or visit or live in Miami, you are probably familiar with chef Michelle Bernstein. The James Beard Award-winning chef juggles several restaurants and a catering business, and loves traveling with her husband and 12-year-old son. She also prefers to do her own dirty work: “I’ve always been a woman who did my own heavy lifting, especially in the kitchen,” Bernstein says.

But all of that became much more challenging several years ago when she started having severe joint pain. In particular, she had trouble going from a stationary position to moving, like waking up in the morning and walking, or standing up after sitting for long periods of time. “It was so upsetting, especially because the pain was so intense,” Bernstein shares. There were certain games she couldn’t play with her son, and she had to ask her husband for help lifting heavy pans and taking things out of the oven.

Bernstein has psoriatic arthritis, a chronic inflammatory disease of the joints, which makes simple kitchen tasks like slicing veggies or lifting a pot extremely challenging. Psoriatic arthritis is a relatively rare disease and can be hard to diagnose, so when she finally sought out medical care, she didn't get a clear answer as to what was causing her discomfort.

During her quest to find answers about what was causing her joint pain, Bernstein's sister reminded her that she had visited the dermatologist the year before to get treatment for plaque psoriasis. According to the National Psoriasis Foundation, psoriatic arthritis affects approximately 30% of people with psoriasis. Could Bernstein have psoriatic arthritis, her sister wondered? “I didn’t even know how to spell it at the time, but [my sister] told me that I should call a rheumatologist,” Bernstein says.

“When I got to [the rheumatologist’s] office, he took one look at me and told me that he thought I had psoriatic arthritis,” she recalls.

Bernstein started taking a medicine called Cosentyx, and the treatment was so successful, she decided to partner with its maker, Novartis, to film a series of videos called PsAvor Life in which she cooks some of her favorite recipes and talks about her journey with psoriatic arthritis. “I want people to know that if they have pain, they shouldn’t keep it inside for so long,” she says.

Chef Michelle Bernstein’s Favorite Kitchen Tools to Make Cooking with Chronic Inflammation Easier

Silicone- or rubber-bottom mixing bowls that grip to the counter
Whisks with rubber handles are easier to hold onto
Spoons with wider handles are easier to grip and work with
Silicone oven mitts can make it easier to put pans in and take them out of the oven
A fish spatula can make it easier to lift food instead of tongs, which can be harder to grip

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Ingredients

3 tablespoons coconut oil, divided
1 (1-inch) piece fresh ginger, peeled and grated
1 large shallot, minced
1 stalk lemongrass, chopped fine or smashed (see Note)
1 13-ounce can coconut milk, well shaken
1 whole star anise
Heavy pinch Aleppo pepper or crushed red pepper, plus more for garnish
1/2 teaspoon kosher salt
4 5-ounce salmon fillets
4 cups chopped spinach or kale
3 cloves garlic, finely chopped
1 lime, zested and quartered
Sea salt for serving (optional)
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh mint

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).

Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Meanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.

Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Add lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.

Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco

Note

Here are Chef Bernstein’s tips for preparing lemongrass: Use the back of your chef’s knife or a mallet to lightly crush the lemongrass stalk. Snap off the root end and discard. Peel off and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the tough upper portion (you can save this part wrapped in wet paper towels in your refrigerator to make a marinade). Finely chop the tender stalk. If arthritis makes chopping a challenge, you can just add the crushed stalk to infuse the coconut milk and remove it before serving.

EatingWell.com, November 2023

Nutrition Facts (per serving)

537	Calories
38g	Fat
17g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 4 oz. salmon, 1/4 cup greens & 3 Tbsp. sauce
Calories 537
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 35g	70%
Total Fat 38g	49%
Saturated Fat 28g	138%
Cholesterol 64mg	21%
Vitamin A 209Âµg
Vitamin C 24mg	27%
Vitamin D 13Âµg
Vitamin E 2mg	12%
Folate 112Âµg
Vitamin K 156Âµg
Sodium 264mg	11%
Calcium 141mg	11%
Iron 7mg	39%
Magnesium 132mg	32%
Potassium 1249mg	27%
Zinc 2mg	17%
Vitamin B12 6Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Lambeth Hochwald