over 2 years ago
You can't beat the flavor of wild salmon! This recipe pairs the Thai flavors of lemongrass, coconut milk, and fragrant herbs with the rich, full flavors of the salmon. Sear the salmon well-everyone loves those golden crispy bites.
- 3 tablespoons light sesame oil
- 1 1/2 tablespoon finely chopped lemongrass
- 1 tablespoon finely chopped ginger
- 2-3 cloves garlic, finely chopped
- Zest of 1 orange
- 1 1/2 teaspoon curry powder
- 6 (6-ounce) salmon fillets
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon white wine
- 1/2 cup fish stock or chicken broth
- 1 (14-ounce) can coconut milk
- 1 bunch Thai basil, leaves sliced
- 1 tablespoon soy sauce
- 2-3 limes, cut into wedges
Combine sesame oil, lemongrass, ginger, garlic, zest, and curry in a blender or food processor and puree until smooth. Transfer to a wide, shallow dish, add salmon and turn to coat all over. Cover and refrigerate for 4 to 24 hours.
Preheat the oven to 425°F. Heat a large oven-proof skillet over medium high heat. (If all of the salmon will not fit in your largest skillet, heat two skillets as it is important not to overcrowd the pan.) Season salmon with salt and pepper, and add the vegetable oil to the skillet. Place the salmon skin-side up in the skillet, and sear for 2 minutes, or until deep golden.
Flip the fillets over and place the skillet in the oven. Roast the salmon approximately 10 minutes per inch of thickness of the fillet for well done, or approximately 6 minutes per inch of thickness for medium well. Remove the salmon from the skillet, and return the skillet to medium high heat. Add wine and quickly reduce to nearly dry. Add stock and reduce by half. Add coconut milk and reduce by one-third. Finish with basil and soy sauce. Taste for seasoning, and add salt and pepper if needed.
To serve, spoon the sauce over the fillets and serve with lime wedges.
- 606 calories
- 47g total fat
- 19g saturated fat
- 94mg cholesterol
- 292mg sodium
- 11g carbohydrate (3g dietary fiber, 1g sugar)
- 38g protein