Thai Lemon Grass Salmon

Wednesday, November 13, 2013

My boyfriend and I were in the grocery store one weekend and we saw some lemon grass.  I was curious about it so I asked him if he knew what you did with it.  He said that people cook fish with among other things.  So, we thought what the heck...we will try something new and get it.

I did some looking into it and it turns out that lemon grass is pretty popular in Thai recipes.  Which also is new to me never have eaten Thai food before, much less cooked it!  Once I figured out what you actually did with the lemon grass it really was just a simple salmon recipe.

  • 1 lemon grass stock
  • 2 salmon fillets (Please, don't use farm-raised or rancid smelling fish)
  • 1 tsp grated ginger (1/4 tsp ginger seasoning)
  • 2 small chopped garlic cloves
  • 1 lime (including zest)
  • 1/4 tsp cayenne pepper
  • 1 tsp curry powder
  • salt 
  • pepper
  • 1 tbsp white wine
  • 1/4 c chicken broth
  • 1 cup coconut milk
  • 1 tsp basil
  • 1 tbsp soy free soy sauce (coconut aminos)
  • 3 tbsp coconut oil

  1. I'm just going to admit this straight out...I had no idea what you did with the lemon grass.  I even had to watch a YouTube video on how to cut it!  Basically you chop the end of it off until you reach soft stuff in the middle (soft enough to stick your finger nail into) and you do the same with the top.  
  2. Then you keep pealing layers off till all you have is the soft stuff from the middle.  Chop that into pieces and add to a blender.  The majority of the lemon grass you do not use.  If you are thinking that it seems like this is hardly anything that's because it will be.  But don't worry it will still add plenty of flavor.
  3. Next take the ginger, garlic cloves, zest of an entire lime, cayenne pepper, curry powder, and 3 tbsp of coconut oil and add to the lemon grass in the blender. 
  4. Pulse until everything is mixed well and finely grated.  
  5. Take this and rub as well as you can all over the salmon fillets on both sides.  Work fast because I found that it wasn't that easy and that the cold fish will make the coconut oil solidify.  It is okay if it doesn't cover all of it.  As you can see above mine is not nearly close to covering all of the salmon.
  6. After the rub is on season both sides with salt and pepper. 
  7. Preheat the oven to 425 degrees.  Hopefully you have a stove-oven pan.  We used a cast iron pan which we live by.  We use it for almost every meal we make that we have to cook on the stove.  
  8. Heat up the pan on medium heat.  Add some coconut oil and wait a few moments for that to melt.  
  9. If you have a skin side place the skin side up and fry for 2 minutes.  Flip the filets over and then place the pan into the oven for about 10 min.  If you have really thick filets it's about 10 minutes of baking for every inch of thickness.
  10. Once done remove the salmon from the pan and place aside.  
  11. Place the pan back on the stove at medium and add the wine.  Most of it should evaporate and then add the chicken broth.  
  12. Reduce by about half then add the coconut milk, basil, and soy sauce.  Again reduce until it's about half again.  
  13. Pour the sauce over the salmon and rice if your using that as a side.  Garnish with some fresh basil or parsley and the lime you used the zest of.  
  14. Then of course...Enjoy!!

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