Poached Salmon with Lemongrass and Coconut

1. Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the grated ginger, chopped shallot, and lemongrass; cook until fragrant, about 2 minutes.
2. Pour in the coconut milk, add the star anise, Aleppo pepper, kosher salt, and lime zest. Bring to a gentle simmer.
3. Add the salmon fillets to the skillet, skin-side down if using. Cover and poach gently for about 10 minutes, until the salmon is cooked through.
4. While the salmon cooks, heat the remaining tablespoon of coconut oil in a separate skillet. Add the chopped garlic and sauté briefly, then add the spinach or kale and cook until wilted. 5. Remove the salmon from the poaching liquid and discard the star anise. Stir the chopped basil and mint into the greens.
6. Serve the salmon over the greens, drizzle with a little of the poaching liquid, and garnish with lime wedges, Aleppo pepper, and sea salt, if desired.