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
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources