Wild Caught Alaskan Salmon

While Khmer cuisine may not be as well-known as other Southeast Asian traditions, it contains a multitude of intriguing flavors and combinations. Chef Nath’s recipe for Wild Caught Alaskan Salmon blooms with colors and aromas. Its unexpected notes of lemongrass, lime leaves, turmeric, and more, launch you on a remarkable journey through its marinade. After a perfect sear, adding a dollop of rice and seared vegetables will have you wanting to linger where it takes you.

Tips for Picking Out Salmon Filets

When you’re selecting salmon fillets for our Wild Caught Alaskan Salmon, you want to really look at freshness and quality. Look out for fillets with vibrant and consistent color. Each salmon’s color can range from a deep red to a bright pink, depending on the variety. You don’t want to buy fillets with dull or faded hues since these cuts are normally older. The actual texture of the flesh should appear moist and firm, not mushy or dry. Plus, any strong, fishy odor usually means spoilage. If possible, choose fillets with the skin on, especially for this recipe, which helps retain moisture during cooking and can add flavor.

Wild Caught Alaskan Salmon

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• Author: Chef Nath

Print Recipe

Description

Learn how to cook salmon to perfection.

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Ingredients

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• 3 stalks lemongrass, thinly sliced (use only the bottom 3 inches of the stalk)
• ½-inch piece galangal (blue ginger), peeled and finely chopped
• 10 kaffir lime leaves, finely sliced with the hard center ribs removed
• 4 oz turmeric, chopped
• 12 garlic cloves, finely chopped
• 5 shallots, finely chopped
• Chili flakes or fresh chilies
• 1/2 tsp salt
• 1 1/2 spoonful palm or coconut sugar
• 4, 6 oz salmon fillets, skin-on
• Sesame oil
• Sprouts

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Instructions

For the marinade:

1. First, pound or blend together the lemongrass, galangal, lime leaves, and turmeric.
2. Then, put garlic, shallots, chili flakes, salt, and sugar together and pound with pestle (can also be done with robot coupe machine) until the mixture forms a thick paste.

For the salmon:

1. Marinate the salmon with lemongrass paste and sesame oil (or your preferred oil) for 30 minutes.
2. Pan-fry or broil salmon until just done.
3. Serve with white or brown rice, sautéed vegetables, and sprouts.

Story by Gabe Gomez
Styling and Photography Douglas Merriam

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