A Fusion Approach
Lemongrass, Curry and Coconut Meet
This Asian Fusion approach to poaching fresh wild Salmon would work well with King, Coho, Sockeye, just about any Salmon. It’s quick and easy and delicious, preserving and enhancing the natural flavors. This simple preparation is also another example of the many possible uses of Lemongrass.
Salmon with Lemongrass, Curry and Coconut Milk
1½ pound Salmon Fillet, skin on
1 14-ounce can Coconut Milk|
1 – 2 stalks Lemongrass
1 tablespoon Curry Powder|
2 teaspoons Salt, or to taste
Cilantro Leaves for garnish
First smash the Lemongrass stalks with a mallet or the side of a heavy cleaver. Cut into sections about 3 inches long and set aside.
Put the Salmon in a port large enough to hold it. Put in enough Water to barely cover the Fish.
Put in the Coconut Milk, Lemongrass, Salt, and Curry Powder.
Cover and bring to a boil.
Reduce the fire to a simmer and cook for a minute. Then turn off the fire nd let the Salmon sit under tender, about 10 minutes more.
Carefully lift out the Salmon, drain it and chill in the refrigerator a few hours or overnight.
Garnish with the Cilantro Leaves before serving.