Wild Salmon in Green-Curry Broth
The 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.
Martha Stewart Living, August 2007
- 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
- Heat oil in a medium saucepan over medium heat. Add coriander and cumin, and cook until fragrant, 1 minute. Raise heat to medium-high, and add turmeric, chiles, shallots, lemongrass, garlic, ginger, scallions, lime zest, and lime juice. Cook until softened, 3 to 4 minutes.
- Add stock, salt, and pepper. Bring to a simmer, and cook 3 minutes. Pour mixture through a fine sieve into a clean saucepan; discard solids. Bring broth to a gentle simmer. Add salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare. Stir in spinach and herbs. Serve immediately.
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