This Wild Salmon in Green-Curry Broth is a delicious, fragrant dish that combines the richness of wild salmon with the vibrant flavors of fresh herbs, ginger, lemongrass, and chiles. The green curry broth offers a warming, zesty base that pairs beautifully with the tender salmon, making it a perfect option for a healthy, flavor-packed meal.
Wild Salmon in Green-Curry Broth
Course: MainCuisine: Thai-inspired4
servings15
minutes20
minutes320
kcalThe robust taste of wild salmon holds its own in a broth flavored with lemongrass, ginger, chiles, coriander, and cumin. Although wild salmon is less rich in omega-3s than farmed salmon, it's lower in contaminants such as PCBs.
Ingredients
1 tablespoon vegetable oil
1 1/2 teaspoons coriander seeds, crushed
3/4 teaspoon cumin seeds, crushed
Pinch of ground turmeric
2 to 3 serrano chiles, stemmed, seeded, and thinly sliced
2 shallots, coarsely chopped (about 1/2 cup)
2 lemongrass stalks, bottom 4 inches only, finely chopped (about 3 tablespoons)
2 garlic cloves, minced
2 tablespoons finely grated fresh ginger
2 scallions, white and pale-green parts only, thinly sliced (about 3 tablespoons)
Finely grated zest of 1 lime
3 tablespoons fresh lime juice (from 2 limes)
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 pound wild salmon, skinned, cut into 1-inch cubes
3 cups baby spinach (2 1/2 ounces)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
1 tablespoon coarsely chopped fresh basil
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the crushed coriander seeds, cumin seeds, and turmeric, stirring until fragrant, about 1 minute.
- Stir in the serrano chiles, shallots, lemongrass, garlic, ginger, and scallions. Cook for 3-4 minutes until the aromatics are soft and fragrant.
- Add the lime zest, lime juice, chicken stock, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Gently add the cubed wild salmon to the broth and cook for 5-6 minutes, until the salmon is just cooked through.
- Stir in the baby spinach and let it wilt for 1-2 minutes.
- Remove from heat and garnish with fresh cilantro, mint, and basil. Serve the broth hot with the tender salmon.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 14 g
Cholesterol: 60 mg
Sodium: 600 mg
Total Carbohydrates: 12 g
Sugars: 2 g
Protein: 35 g
This Wild Salmon in Green-Curry Broth offers a harmonious balance of bright, spicy, and savory flavors. The rich green-curry broth complements the tender wild salmon perfectly, creating a healthy, satisfying meal that’s both nutritious and flavorful.
