Tuesday, October 12, 2010

thai coconut salmon

A huge, big, fat thank you to all of you that joined me on UStream last night for a little impromptu cook-along! I had a blast seeing the strong Loyola Greyhound presence and answering some questions along the way. Much to my dismay (and yours too, I'm sure), I forgot to record last night's demo. And I also neglected to take any pictures. Total amateur hour on my end. But trial and error is the name of the game and next time, I'll be rip, rearin', and ready to go.

A glitch or seventeen are bound to happen then, too. But isn't that half the fun?

Here's the recipe for last night's Thai Coconut Salmon.

Thai Coconut Salmon with Baby Bok Choy
Serves 2

1 lb. fresh salmon filet(s)
1 can lite coconut milk
1/2 tbsp thai fish sauce
1 inch piece of fresh ginger, smashed
2 cloves of garlic, smashed
sprinkle of red pepper flakes
1 or 2 baby bok choy, sliced crosswise
small handful of chopped fresh cilantro
salt and pepper to taste

In a medium-sized skillet over medium-high heat, pour in half the can of coconut milk along with the smashed ginger, garlic, red pepper flakes, and fish sauce. Stir to combine, then bring to a bubble. Reduce the heat to medium-low and allow to simmer for about 5-6 minutes.

Season the salmon with salt and pepper. Remove the garlic and ginger from the pan. Add in the other half of the can of coconut milk and stir. Slip the salmon, skin-side down, into the coconut sauce, being sure to spoon some of the sauce on the top of the filet(s). Cover with a lid and allow to cook for 5-6 minutes. Add in the baby bok choy and cilantro, give a quick toss, and allow to cook, covered, for another 3-4 minutes or until both the salmon and the bok choy are just cooked through. Taste for seasoning and adjust.

Serve with steamed white or brown rice and a sprinkle of some more fresh chopped cilantro.

Image above courtesy of The Home Executive

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