This is a deliciously flavorful and healthy weeknight meal option. A wonderful combination of ingredients and flavors. It’s much easier than you’d think and comes together quite quickly. Took me a bit to get the measurements perfect but think it’s fantastic now!
4 salmon fillets, 6oz each preferably skinless Kosher salt & pepper
4 Tbsp olive or avocado oil, divided
4 Tbsp brown sugar, divided
8 oz box brown rice noodles (I like Thai Kitchen brand)
5-6 cloves garlic, minced
1 Tbsp ginger powder
1 lemongrass, peeled, finely grated or 2 Tbsp lemongrass paste
2 Tbsp chili garlic paste, adjust to taste
2 – 14oz cans coconut cream
1 Tbsp fish sauce
2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1 Tbsp lime juice
2 tsp lime zest (1 lime)
2 green onions, diced (green and white parts) for garnish
Preheat oven to broil.
Place salmon filets on cookie sheet lined with parchment. Drizzle 2 Tbsp of oil on salmon and season with kosher salt & pepper. Sprinkle 1 tsp brown sugar on each filet. Place salmon in oven on top rack and broil for 3-4 min. It should be slightly browned and caramelized on the outside but slightly rare inside. Remove from oven and set aside.
Fill stockpot with water and bring to a boil.
Heat remaining oil in a large saucepan on over medium heat. Add garlic, ginger and lemongrass. Cook until garlic is golden brown, approx two minutes. Add remaining brown sugar and cook for 20 seconds until it becomes slightly caramelized, then stir in chili paste. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. Stir in fish sauce, salt, pepper, paprika and lime juice, increase heat to high. Simmer for 2 minutes.
Using a spatula, place salmon in the skillet of sauce. Lower heat and simmer for 4 minutes, or until just cooked. While cooking, use a small spoon and spoon sauce over top of salmon, almost like you are basting it. After 4 minutes, turn stove off allow salmon and sauce to stay warm in pan. Adjust salt to taste with fish sauce.
Place rice noodles in boiling water. Cook quickly, roughly 5 minutes until just soft throughout. Drain in colander. Do not rinse. Using tongs, plate noodles on the center of each plate. Top with a filet of salmon. Spoon 1/2-2/3 cup of sauce over each filet and noodles. Garnish with diced green onions and lime zest. Serve with roasted asparagus.