Ingredients
For the broth:
- 4 cups chicken or vegetable stock
- 1 bunch scallions thinly sliced
- 1½ inches fresh ginger peeled and minced
- 1 stalk lemongrass trimmed and pounded
- 2 small hot peppers thinly sliced
- 1 can 13.5 oz full-fat coconut milk
- 1 tablespoon chili paste
- 1 tablespoon red curry paste
- 2 –3 tablespoon tamari
- Juice of 1 lime
- Kosher salt to taste
- 1 handful fresh cilantro chopped
For the salmon:
- 4 salmon filets 6 oz each, skin-on
- Kosher salt to season
- Neutral oil for searing
Method
- Let the salmon come to room temp for 30 minutes. Pat dry and season both sides generously with kosher salt.
- In a skillet over medium-high heat, add a drizzle of neutral oil. Add salmon skin-side down and cook until the skin is golden and crispy, about 4–5 minutes. Flip and cook for 1–2 minutes more, or until internal temp hits 110°F. Set aside — it will finish in the broth.
- In a large pot, combine the stock, scallions, ginger, lemongrass, and hot peppers. Simmer on medium-low heat for 15 minutes.
- Stir in the coconut milk, chili paste, red curry paste, and tamari. Add salmon filets to the broth and simmer gently for another 5 minutes.
- Remove lemongrass. Finish with lime juice and chopped cilantro. Taste and adjust salt.
- Serve salmon in shallow bowls with a generous ladle of broth over top. Garnish as desired.