Annmarie’s Thai Curry Salmon

Annmarie Butera Cantrell is the wellness chef owner and educator of Cucina Verde located in Berks County. She offers online cooking classes on how to make nourishing and nutrient dense food. Check her out at http://www.cucina-verde.com/ This recipe is Annmarie’s with the addition of ghee. It is so darn delicious you’ll wish you would have made more. It’s her “fast food meal” – so deeply nourishing and can be made in about 20 minutes. Serve with sautéd greens like swiss chard, kale, or spinach with ghee or also brown rice is good too.

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Ingredients

1 Wild Alaskan Salmon filet (1.5 lbs)
1/2 sweet onion - sliced
2 Tbsp. Simply Ghee
1 can Coconut Milk (Native Forest Brand has no BPA in the can lining)
1-2 tsp. Thai red curry paste
1/2 cup fish stock (find it at a local fish market or seafood supplier)
2 Tbsp. grated fresh ginger or more to taste
Juice of 2 limes
1 dash traditionally fermented fish sauce
Cilantro – chopped based on your level of appreciation for this herb

Instructions

Cut salmon into cubes. (I like to remove the skin but Annmarie would say NO!)
Melt the ghee in a large sauté pan and add onion. Sauté till translucent. In the meantime, blend coconut milk, curry paste and fish stock in a bowl. Add mixture to the pan once the onions are lightly golden and bring to boil. Lower heat to a simmer and add salmon and heat until cooked through. Squeeze the juice from ginger into pan (I use a lemon zester which produces a very wet ginger grate and use this as ginger juice). If you’re fond of ginger, add more. Season with lime juice and fermented fish sauce. Add chopped cilantro to taste and enjoy. Serve over greens, rice or eat just as it in a bowl.

Notes

You may also add other veggies to the soup; mushrooms and red peppers would be excellent. Add them to the recipe once the onions are becoming soft. Serves four as a main dish with other sides or two very generously as the meal. Simply Delish!

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