Sautéed Salmon with Thai-Style Coconut Broth

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

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