The KaiKai Book

Seared Salmon with Coconut Lemongrass Sauce Servings: 4. Ingredients: 4 salmon fillets, skin on (4 oz each), 1 tbs olive oil, 1 tsp lime juice, Salt, Pepper. Coconut Lemongrass Sauce. Ingredients: 13.5 fl oz (400 ml) coconut milk, 3 fresh lemongrasses, 6 kaffir leaves, 3 shallots, 2 cloves garlic, 1 tsp turmeric powder, Salt, Pepper. Instructions for Cooking the Salmon: 1. Season the salmon with salt, pepper, lime juice, and olive oil. 2. In a high heat non-sticky pan, sear the salmon (both sides) until golden brown. 3. Preheat the oven for 375’F (191’C) prior to searing the salmon fish. 4. Transfer the fish into a baking tray and cook it in the oven for 7-10 minutes. 5. Take out the salmon and serve it with the sauce. Instructions for Coconut Lemongrass Sauce: 1. In a food processor / blender, finely blend the shallots and garlics. 2. In a medium heat saucepan, sauté the blended shallots and garlics until translucent. 3. Add the turmeric powder and stir them constantly. 4. Add the coconut milk, lemongrass, kaffir leaves, salt, and pepper. 5. Simmer it for 10 minutes while constantly stir the sauce. 6. Strain the sauce a sauce strainer and serve the with the fish while it’s still hot. Recommendation: Served with jasmine rice and sauteed vegetables. Optional: Garnish the salmon using julienne shallot, red bell pepper, scallion, and micro greens.