A salmon dish, infused with Asian flavours and spices, in a light coconut and green peas sauce. Salmon and green peas marry well. The fish is baked and then doused with the fragrant coconut broth. Healthy and clean flavours with a hint of spice and lemongrass, perfecto for any mealtime.
Servings : 4
4 fresh salmon fillets
1 cup coconut milk
1 cup broth, either chicken or vegetarian
1/2 cup green peas, fresh or frozen
1 lemongrass stalk. Remove the tough outer flesh and dice the inner tender topmost part of the stalk.
2 garlic cloves, minced
1 tsp. fresh ginger, minced
A couple of shishito peppers. These are mild green chilies or peppers and have a fresh grassy and peppery flavor. Can also add jalapeño chilies for added heat.
1 shallot, chopped
1/4 tsp. turmeric powder
1/2 tsp. paprika
3/4 tsp. curry powder
Fresh lemon juice
Salt and black pepper, to taste
Heat oil in a pan. Sauté shallots till translucent. Add the garlic and ginger and green shishito peppers. Add the lemongrass, paprika and curry powder. Add the broth. Add the peas. Bring to a boil, simmer on low for 5-7 minutes for all the flavours to infuse in. Strain the broth, discard the solids. Set aside.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Rub the salmon fillets with olive oil, salt, pepper and turmeric. Arrange on baking sheet. Bake for 10 minutes.
Before serving, heat the broth. Add coconut milk. Add salt and pepper to taste. Add fresh lemon juice. Pour the sauce over the baked salmon fillets and serve. Can serve along with any sautéed greens or asparagus and rice.