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

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources