This Wild Salmon in Green-Curry Broth is a delicious and fragrant dish that brings together the richness of wild salmon with the vibrant, aromatic flavors of fresh herbs, ginger, lemongrass, and chiles. The tender, flaky salmon perfectly complements the zesty and warming green curry broth, which is infused with layers of heat, tang, and spice. The green curry broth offers a comforting base that’s both savory and slightly spicy, while the delicate salmon adds a buttery texture that melts in your mouth with every bite. Fresh herbs and spices bring an exciting burst of flavor, making each spoonful a new experience. This dish is not only a feast for the taste buds but also a healthy option, packed with lean protein from the salmon and the nutritious benefits of the herbs and spices. Whether you’re looking for a comforting meal to enjoy on a cool evening or a light yet satisfying dinner, this salmon in green curry broth is the perfect choice. It’s a flavor-packed, aromatic dish that is both nourishing and full of personality, making it ideal for anyone seeking a unique and memorable 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.
