Pan Roasted Salmon with Coconut Broth

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

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Ingredients

  • 4 salmon portions - skin off
  • 2 x 400ml cans coconut milk
  • 1 x 2cm piece galangal
  • 3 Kafir lime leaves
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 1/2 onion roughly chopped
  • 1 flat tablespoon raw sugar
  • 1 bunch bok choy- chopped into quarters
  • 1 packet baby corn - chopped in half
  • Fresh coriander leaves - about a cup
  • 1 cup of mung beans
  • 1 red long chilli - finely sliced seeds an all

Instructions

  • 1. In a pan add your coconut milk, galangal, lime leaves, fish sauce, lime juice, onion and sugar and bring it to a simmer. Allow to simmer for 15 minutes while all the flavours infuse the coconut milk
  • 2. While this is simmer pan fry your salmon to your liking i like it medium about 3 minutes each side including the edges.
  • 3. Allow your salmon to rest for a couple of mintes. While this is happening, strain your broth. Put it back on the stove and blanch your bok choy and baby corn
  • 4. Mix together your coriander leaves , mung beans and chilli
  • 5. Take a shallow bowl (like a pasta bowl) and place your bok choy and corn in the middle. Place the salmon on top. Ladle the broth around the salmon and garnish with the coriander and sprouts.

Instructions

  • 1. In a pan add your coconut milk, galangal, lime leaves, fish sauce, lime juice, onion and sugar and bring it to a simmer. Allow to simmer for 15 minutes while all the flavours infuse the coconut milk
  • 2. While this is simmer pan fry your salmon to your liking i like it medium about 3 minutes each side including the edges.
  • 3. Allow your salmon to rest for a couple of mintes. While this is happening, strain your broth. Put it back on the stove and blanch your bok choy and baby corn
  • 4. Mix together your coriander leaves , mung beans and chilli
  • 5. Take a shallow bowl (like a pasta bowl) and place your bok choy and corn in the middle. Place the salmon on top. Ladle the broth around the salmon and garnish with the coriander and sprouts.

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The Seasonal Table