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Whole30 Lemongrass Salmon 3

Lemongrass Salmon Recipe

  • Author: Caroline Fausel



1 T olive oil

1/2 pound summer squash

1 red bell pepper

¼ c cilantro

½ c basil

1 lime, juiced and zested

Two 6-ounce wild salmon fillets

Lemongrass paste (ingredients below)

3/4 c coconut milk

3/4 c water


2 t extra-virgin olive oil

3 shallots, finely chopped

1 T freshly grated ginger

3 cloves garlic, minced

1 stalk lemongrass, cut in 1/2-inch pieces

1 t turmeric

1/4 c water

1 t salt


Heat oil in a medium saucepan over medium-low heat

Add shallots, ginger, garlic, lemongrass, turmeric, salt, and water. Cover and cook until very tender, 8 to 10 minutes. Uncover and cook until the liquid evaporates, 1 minute.

Put the mixture into a food processor and puree to form a paste.

Season the salmon filets with salt and pepper.

Add 1 T oil to the pan and heat until hot but not smoking. Add the salmon and cook until lightly browned, 2 to 3 minutes. Remove the salmon and let it sit on a plate.

Add the squash and peppers and cook 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Add the coconut milk, ¾ cup water. Boil, then simmer.

Nestle in the salmon, seared side up. Simmer, covered, until the fish is cooked through, 2 to 3 minutes.

Remove the pan from the heat. Stir in the cilantro, basil, lime juice, and lime zest.

Serve over cauliflower rice.

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