Thai Salmon

How to Make

• Pat the salmon filets dry and sprinkle them with salt and pepper. Set aside.
• Mince the garlic, grate the ginger, peel away the outer layer of the lemongrass and grate it
• Using a large pan, heat 1 tablespoon of oil, then sear the salmon filets on both sides until golden and crispy. Remove from pan when done.
• In the same pan, add another TB of oil and cook the garlic, ginger, and lemongrass for 2 minutes
• Add the brown sugar and caramelize it
• Then add the chili garlic paste and continue cooking.
• Add the coconut cream, stir well and bring to a boil .
• Finish off by adding the fish sauce, then the lime zest.
• Put the filets back in the sauce, where they will cook and the sauce will thicken. Baste them in the sauce.
• Finish off with some lime juice and garnish with corinader and chopped chilis.
• Soak your noodles or rice in the sauce and serve with green veggies. Eat right away!