Spicy. Tangy. Comforting. Herbaceous. Bright. Satisfying. Nutritious. And it can come together in under twenty minutes.
Ingredients:
1 medium yellow onion, diced
3 cloves of garlic, minced
1 bell pepper, diced
1 can of full fat coconut milk
1 pound wild salmon, cubed
fish sauce
red chili flakes
2 tsp turmeric
6 cardamom pods
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp black pepper
Suggested:
Serve over jasmine rice. Top with cilantro, scallion, and lime.
Method:
Drizzle olive oil in a saucepan on medium heat, add the onion. Once onion is translucent, add bell pepper. When pepper is softened, add garlic. Add a few shakes of fish sauce and a pinch of red chili (this should be done entirely to taste, so I’m not giving specific measurements). Stir to mix, then add coconut milk. Stir to combine (you may have to help break the fat solids with your cooking utensil). Add spices. Stir, simmer, and taste. Adjust if needed. Then once the broth tastes just the way you want it, add the salmon. It will cook FAST (a few minutes). So don’t go walking away. I turn the heat low and watch it closely. Once it looks pale pink in color, it’s done. Serve immediately (and I highly recommend using the suggested toppings for an extra flavor boost!).
Emmy Goulet 