Sautéed Salmon with Thai-Style Coconut Broth

Name: Sautéed Salmon with Thai-Style Coconut Broth
Yield: Makes 6 Main-Course Servings
Cuisine: Thailand
Ingredients: salt; 1 pound or two 10-ounce bunches fresh spinach, stems removed, leaves washed until no sand remains, or one 10-ounce bag pre-washed spinach leaves, washed once again.; 1½ tablespoons peanut oil or olive oil, for sautéing the salmon; salt (or ½ recipe brine); six 6- to 8-ounce salmon fillets with the skin on or off; pepper; one 15-ounce can coconut milk (preferably a brand from Thailand—don’t use sweetened coconut milk used for making piña coladas); 4 Thai chilies or 4 jalapeño peppers, stemmed, halved, seeded, and chopped fine; four ⅛-inch thick slices galangal (available at Asian groceries), optional; 1 stalk lemon grass; 6 kaffir lime leaves or six 1- by ¼-inch strips lime zest; salt (optional); 2 tablespoons coarsely chopped cilantro; ¼ cup lime juice (from 1 or 2 limes); ¼ cup Thai fish sauce or more to taste; 2 shallots or 1 small red onion, peeled and chopped fine; 2 cloves garlic, chopped fine and crushed to a paste with the side of a chefs’ knife

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

The great thing about Thai-flavored broths is that you don’t need to start with fish or chicken broth because the ingredients are so full of flavor that you can use water. In some parts of the country, tracking down all the ingredients can be a bit of a nuisance (although they’re easily mail-ordered—see sources—and keep for at least a year in the freezer), but once you have them on hand, making the broth is a snap. I like to put a mound of spinach in each bowl

Ingredients

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Ingredients

Method