Lemongrass-&-Coconut Poached Salmon

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