Salmon with Lemongrass

Name: Salmon with Lemongrass
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 700 g salmon fillet (skinless); 2 stalks lemongrass; 2 red chilies; 4 shallots; 2 Garlic cloves; 2 stalks Thai basil; 100 g brown mushrooms; 100 ml fish stock; 2 tbsp fish sauce; 4 Tbsp lime juice; 1 tbsp cane sugar; 1 tsp freshly ground white pepper

Prep: 20min

| Servings: 4 | Cook: 15min

Salmon with Lemongrass is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

700 g salmon fillet (skinless)
2 stalks lemongrass
2 red chilies
4 shallots
2 Garlic cloves
2 stalks Thai basil
100 g brown mushrooms
100 ml fish stock
2 tbsp fish sauce
4 Tbsp lime juice
1 tbsp cane sugar
1 tsp freshly ground white pepper

Instructions

1.
Wash the salmon, pat dry and cut into four equal slices. Clean the lemongrass, wash it and slash the white part crosswise several times. Peel and halve the chilies, washing inside and out. Peel and chop the shallots and garlic.
2.
Rinse the basil, shake dry and pluck the leaves. Clean the mushrooms and slice them. Place the shallots, garlic, chili and lemongrass in a mortar and lightly crush.
3.
Bring the fish stock to a boil with the fish sauce, lime juice and sugar in a wok. Add the aromatics to the broth, simmer for about 1 minute, then add the mushrooms and salmon. After 1 minute flip the salmon, cook briefly until done. Plate decoratively and sprinkle with pepper before serving.