There are so many delightful flavors melded in the broth of this dish that your taste buds will be surprised and tickled. While the coconut broth puts this dish in the /€œcozy/€ food category, the infusion of ginger, lemongrass, and kaffir lime leaves adds an exotic twist. The fun part of this dish is watching the broth evolve to a pinkish hue as it cooks. That/€™s the time to inhale deeply, taking in the aromatics. In a few minutes, you/€™ve gone from simple stock and coconut milk to a delicately balanced silky broth. That/€™s magic!
- 1 pound wild salmon fillet, cut into 1-inch cubes
- 1/2 tsp sea salt
- 8 c veggie broth
- 2 (14.5-ounce) cans coconut milk
- 3 (1-inch) pieces fresh ginger
- 2 shallot bulbs, halved and bruised
- 3 kaffir lime leaves
- 1 stalk lemongrass, cut in chunks and bruised
- Squeeze of lime juice
- Garnishes: chopped scallions, cilantro, and/or fresh mint, avocado or radish slices
- Season the salmon with 1/4 teaspoon salt, cover tightly, and refrigerate for a minimum of 30 minutes and up to several hours.
- In a large straight-sided sauteÌ pan or a low-sided pot just large enough to hold the salmon in a single layer, bring the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and 1/4 teaspoon salt to a slow boil over medium heat. Let the ingredients infuse their flavor into the liquid for about 20 minutes.
- Decrease the heat to low and continue to let the broth develop for another 30 to 40 minutes; it will be worth the wait. Remove half of the broth from the sauteÌ pan and reserve for a future use.
- Slide the salmon into the remaining broth and poach over medium heat for 7 to 9 minutes, just until tender.
- Serve in a shallow bowl with the broth ladled on top. Squeeze a bit of lime over each fillet and garnish with scallions, cilantro, or mint and avocado or radish slices!