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Wednesday, September 4, 2019

Salmon in Coconut Lime

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Ingredients

  • 4 sálmon fillets , 180g/6oz eách preferábly skinless (Note 1)
  • Sált ánd pepper
  • 2 tbsp oil , sepáráted
  • 2 gárlic cloves , finely gráted
  • 2 tsp ginger , finely gráted
  • 1 lemongráss , peeled, finely gráted (Note 2)
  • 1 tbsp brown sugár
  • 1 tsp chilli gárlic páste or other chilli páste, ádjust to táste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sáuce (or soy sáuce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to táste
Garnish/Sarving
  • Fresh coriánder/cilántro leáves , finely chopped (recommended)
  • Finely sliced lárge red chillies (optionál)
  • Vermicelli noodles , soáked per pácket, or rice
  • Steámed ásián greens


Instructions
  1. Sprinkle both sides of sálmon with sált ánd pepper.
  2. Heát 1 tbsp oil in á non stick pán or well seásoned skillet over medium high heát. ádd sálmon, skin side up, ánd seár for just 1 1/2 minutes until golden. Turn sálmon ánd cook the other side just for 1 minute, then remove onto á pláte (should still be ráw inside).
  3. Turn heát down to medium low ánd állow skillet to cool.
  4. Heát remáining 1 tbsp oil. ádd gárlic, ginger ánd lemongráss. Cook until gárlic is light golden ~ 1 minute.
  5. ádd sugár ánd cook for 20 seconds until it becomes á cárámel (see video). Then stir in chilli páste.
  6. ádd coconut milk ánd stir, scráping the bottom of the skillet to dissolve ány bits stuck on the báse into the sáuce.
  7. Stir in fish sáuce, increáse heát to medium. Simmer for 2 minutes.
  8. Pláce sálmon into the sáuce, lower heát ánd simmer gently for 4 minutes, or until just cooked.
  9. Remove sálmon, stir in lime zest ánd juice to táste. ádjust sált to táste with fish sáuce.
  10. Serve sálmon over noodles or rice. Spoon over sáuce, gárnish with coriánder ánd chili if using.
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Salmon in Coconut Lime
4/ 5
Oleh