Pan-roasted Wild Salmon with Lemongrass and Basil

Pan-roasted Wild Salmon with Lemongrass and Basil Recipe from Thailand

Region / culture: Thailand | Preparation time: 4 hours | Cooking time: 20 minutes | Servings: 6

Introduction

This Pan-roasted Wild Salmon with Lemongrass and Basil recipe is a flavorful and aromatic dish that combines the freshness of wild Alaska salmon with the zesty flavors of lemongrass and basil. The marinade and sauce infuse the salmon with a rich and complex taste that is sure to impress your dinner guests.

History

This recipe draws inspiration from traditional Thai cuisine, which often incorporates lemongrass, ginger, and coconut milk in its dishes. The combination of these ingredients with the delicate flavor of wild salmon creates a unique and delicious meal that is perfect for a special occasion or a weeknight dinner.

Ingredients

6 wild Alaska salmon filets, 6 oz (170 g) each
salt and pepper
1 tbsp vegetable oil
2 – 3 limes

Marinade

3 tbsp light sesame oil
1.5 tbsp lemongrass, finely minced
1 tbsp minced ginger
2 – 3 cloves garlic, minced
zest of 1 orange, minced
1.5 tsp curry

Sauce

1 tbsp white wine
0.5 cup fish or chicken stock
1 x 14 oz (397 g) can of coconut milk
1 bunch thai basil, leaves picked and gently sliced
1 tbsp soy sauce
salt and pepper

How to prepare

In a blender or food processor, combine the marinade ingredients and mix well.
Coat the salmon thoroughly and refrigerate for at least 4 hours, or up to 24 hours.
When ready to cook, preheat the oven to 425°F and heat a large skillet or sauté pan over medium-high heat.
If all the salmon does not fit in the largest pan, use two skillets to avoid overcrowding.
Season the salmon with salt and pepper, then add vegetable oil to the skillet.
Place the salmon skin-side up in the skillet and sear the fillets for about two minutes, or until they turn a deep golden color.
Flip the fillets over and transfer the skillet to the oven.
Roast the salmon for approximately 10 minutes per inch of thickness for well-done, or about six minutes per inch for medium-well.
Remove the salmon from the skillet and set it aside. Return the skillet to the medium-high burner.
Add wine and quickly reduce it until nearly dry.
Add stock and reduce it by half.
Add coconut milk and reduce it by 0.33.
Finish the sauce with basil and soy sauce.
Taste the sauce for seasoning and add salt and pepper if needed.
To serve, spoon the sauce over the fillets and garnish with lime wedges.
You can serve the salmon with simple accompaniments such as steamed jasmine rice and steamed or roasted asparagus.

Variations

For a spicier version, add a chopped chili pepper to the marinade.
Substitute the salmon with another type of fish, such as halibut or cod, for a different flavor profile.
Add diced vegetables, such as bell peppers or zucchini, to the sauce for extra texture and color.

Cooking Tips & Tricks

Make sure to marinate the salmon for at least 4 hours to allow the flavors to fully penetrate the fish.

- Searing the salmon before roasting it in the oven helps to lock in moisture and create a crispy skin.

- Be careful not to overcook the salmon, as it can become dry and tough. Aim for a medium-well doneness for the best texture and flavor.

Serving Suggestions

This Pan-roasted Wild Salmon with Lemongrass and Basil pairs well with steamed jasmine rice and roasted asparagus. You can also serve it with a side salad or grilled vegetables for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include marinating, searing, and roasting the salmon to perfection. These steps help to enhance the flavor and texture of the fish, creating a mouthwatering dish that is sure to impress.

Ingredient Substitutions

If you don't have lemongrass on hand, you can substitute it with lemon zest or lemon juice for a similar citrusy flavor. You can also use regular basil instead of Thai basil in the sauce.

Make Ahead Tips

You can marinate the salmon ahead of time and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop and makes meal prep easier on the day of serving.

Presentation Ideas

To make this dish look even more appetizing, garnish it with fresh basil leaves and lime wedges before serving. You can also drizzle some extra sauce on the plate for a decorative touch.

Pairing Recommendations

This Pan-roasted Wild Salmon with Lemongrass and Basil pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. The citrusy notes in the wine complement the flavors of the dish beautifully.

Storage and Reheating Instructions

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F for about 10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this Pan-roasted Wild Salmon with Lemongrass and Basil recipe contains approximately 400 calories.

Carbohydrates

Each serving of this Pan-roasted Wild Salmon with Lemongrass and Basil recipe contains approximately 5 grams of carbohydrates.

Fats

Each serving of this dish provides about 25 grams of fat, primarily from the salmon and coconut milk used in the marinade and sauce.

Proteins

This recipe is a great source of protein, with each serving containing around 35 grams of this essential nutrient.

Vitamins and minerals

Wild salmon is rich in vitamins and minerals, including vitamin D, vitamin B12, and omega-3 fatty acids, which are important for heart health and brain function.

Alergens

This recipe contains soy sauce, which may contain gluten. It is important to check the label if you have a gluten allergy or sensitivity.

Summary

Overall, this dish is a nutritious and delicious option for a balanced meal. It is high in protein and healthy fats, while also providing essential vitamins and minerals.

Summary

This Pan-roasted Wild Salmon with Lemongrass and Basil recipe is a delicious and nutritious dish that is perfect for a special dinner or a weeknight meal. The combination of flavors and textures creates a memorable dining experience that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pan-roasted Wild Salmon with Lemongrass and Basil. It was a warm summer day, and I was browsing through the bustling farmer's market in search of fresh ingredients for a dinner party I was planning. As I meandered through the stalls, the vibrant colors and enticing aromas of ripe fruits and vegetables filled the air.

Suddenly, I spotted a small stand tucked away in the corner, where a local fisherman was selling freshly caught wild salmon. The salmon glistened in the sunlight, its deep orange hue a testament to its freshness. Intrigued, I struck up a conversation with the fisherman, who shared with me his recipe for a delicious and aromatic dish featuring this prized fish.

He explained that the key to making this dish truly special was to use only the freshest ingredients, including lemongrass and basil, which would impart a burst of flavor to the salmon. He also stressed the importance of pan-roasting the salmon to perfection, ensuring that it was cooked just right – crispy on the outside and tender and juicy on the inside.

Eager to try my hand at this new recipe, I purchased a generous portion of wild salmon from the fisherman and set off to gather the rest of the ingredients. I made my way to the herb stand, where I picked out a fragrant bunch of basil and a few stalks of lemongrass. The combination of these two ingredients promised to elevate the dish to new heights.

Back at home, I set to work preparing the salmon. I marinated it in a mixture of lemongrass, basil, garlic, soy sauce, and a touch of honey, allowing the flavors to meld together and infuse the fish with their aromatic essence. As the salmon marinated, I chopped the fresh herbs and prepared the rest of the ingredients, including a medley of colorful vegetables to accompany the dish.

When everything was ready, I heated a cast-iron skillet over high heat and carefully placed the marinated salmon fillets in the pan. The sizzle of the fish as it hit the hot skillet filled the kitchen with a mouthwatering aroma, and I knew that I was in for a treat. I watched as the salmon cooked, turning a crispy golden brown on the outside while remaining moist and tender on the inside.

As the fish finished cooking, I plated it alongside the vibrant vegetables, drizzling a tangy lemongrass and basil sauce over the top. The final dish was a work of art – the salmon, perfectly cooked and bursting with flavor, was a testament to the skill and dedication of the fisherman who had shared his recipe with me.

When my guests arrived for the dinner party, they were delighted by the tantalizing aroma wafting from the kitchen. As they took their first bites of the Pan-roasted Wild Salmon with Lemongrass and Basil, their eyes lit up with delight. The dish was a resounding success, and I knew that I had stumbled upon a recipe that would become a staple in my culinary repertoire.

In the years that followed, I made the Pan-roasted Wild Salmon with Lemongrass and Basil countless times, each time marveling at the simplicity and elegance of the dish. It became a favorite among my friends and family, who would often request it for special occasions and gatherings. And every time I made it, I would think back to that warm summer day at the farmer's market, where I had discovered a recipe that would forever hold a special place in my heart.