Alaska Salmon Fillet with Kaffir Lime

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The strong flavor of sautéed salmon fillets readily blends with the bold spices in red Thai curry sauce. Kaffir lime leaves in the sauce are widely used in Thai cuisine.

Ingredients

1 garlic clove, chopped
1⁄2 tsp. Thai red curry paste
1 tbsp. peanut oil
2 cups fish stock
1⁄4 cup coconut milk
2 lemon grass stalks, bruised and chopped
1 Kaffir lime leaf, thinly sliced
1 tsp. Thai fish sauce
Salt and pepper, to taste
4 (7-oz.) Alaska salmon fillets
Chopped basil, as needed

Steps

1. In large pan, stir-fry garlic and curry paste in oil until sizzling; add fish stock, coconut milk, lemon grass, lime leaf, and fish sauce. Bring to a boil; reduce heat and simmer 3 min.

2. Season to taste with salt and pepper. Strain sauce and keep warm.

3. For each serving, heat peanut oil in sauté pan, as needed, over medium-high heat. Sauté salmon until golden on both sides. Finish cooking in 350° F oven for 3-5 min.

4. Place salmon fillet in center of warmed dinner plate; top with sauce. Garnish with chopped basil.

Note: Lime peel may be used as a substitute for Kaffir lime leaf.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources