Alaska Salmon Fillet with Kaffir Lime
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.
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
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.