Thai-Style Salmon Fillet

Ingredients

• 250 g Pak Choi
• 1 untreated lime
• 1 red chili pepper
• 1 stalk leek
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 stalk lemongrass
• 5 tbsp germ oil
• Salt
• 600 g salmon fillet (ready-to-cook, skinless)
• 2 tbsp plant oil
• 30 g Butter
• 100 ml Vegetable broth
• pepper (ground)

Instructions

1. 1.

   Wash, trim and dry the Pak Choi. Separate stems from leaves and slice stems thinly. Rinse the lime hot, grate its zest and squeeze out the juice. Wash the chili and slice thinly. Halve the leek lengthwise, rinse, clean and cut into very thin rings or strips. Peel and finely chop ginger and garlic. Clean the lemongrass, remove outer leaves and finely chop the thicker end.

2. 2.

   Mix oil with garlic, ginger, chili, lemongrass, lime zest and juice; season with salt. Wash salmon, pat dry, divide into four equal portions and drizzle with the mixture. Let marinate for 1 hour. Remove salmon from the mix and sear in a hot pan with oil on all sides. Add the remaining mixture and leek, reduce heat and finish cooking the fish. In another pan melt butter and sauté Pak Choi stems for 2–3 minutes while stirring occasionally.

3. 3.

   Pour in broth, stir in leaves, let them wilt, season with salt and pepper. Plate Pak Choi and place a piece of salmon on top. Cover with sauce and leek, garnish with lime wedges. Serve with rice if desired.