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Whole30 Lemongrass Salmon 3
Caroline Fausel

Lemongrass Salmon Recipe

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Ingredients Method

Ingredients
  

  • 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
  • LEMONGRASS PASTE
  • 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

Method
 

  1. Heat oil in a medium saucepan over medium-low heat
  2. 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.
  3. Put the mixture into a food processor and puree to form a paste.
  4. Season the salmon filets with salt and pepper.
  5. 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.
  6. 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.
  7. Nestle in the salmon, seared side up. Simmer, covered, until the fish is cooked through, 2 to 3 minutes.
  8. Remove the pan from the heat. Stir in the cilantro, basil, lime juice, and lime zest.
  9. Serve over cauliflower rice.

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