You can ruin the richness of salmon by teaming it with rich sauces, cream or mayonnaise. It doesn't need them. Instead, bathe it in a gentle, fragrant broth of Thai aromatics with a little kick of lime juice, and serve with steamed rice.
Serve 4
4 salmon fillets, about 5 oz. each [560 g]
3 tbsp. fish sauce
2 lemon grass stalks, rimmed
2 shallots, peeled
1 small, hot red chili pepper
5 oz. mushrooms (oyster, shiitake, or button) [140 g]
4 oz. baby spinach leaves [112 g]
2 cups chicken or vegetable stock [500 ml]
1 tsp. sugar
1 tbsp. vegetable oil
sea salt and pepper
1 tbsp. lime juice
Toss the salmon in 1 tbsp. fish sauce and set aside. Peel the lemon grass stalks and finely slice the white part. Finely slice the shallots, chili, and mushrooms. Wash the spinach and drain.
Heat the stock in a saucepan with the lemon grass, shallots, chili, mushrooms, and sugar and simmer for 10 minutes.
Heat the oil in a nonstick frying pan and sear the salmon, skin-side down, until the skin is crisp, about 3 minutes. Turn and lightly sear the other side for 1 minute, leaving the inside pink. Season with salt and pepper.
Add the spinach to the hot broth for 10 seconds until barely wilted, then remove with tongs. Divide the spinach among four warm, shallow bowls and place the salmon on top.
Add the remaining 2 tbsp. fish sauce and the lime juice to the broth, and spoon it around the salmon. Serve with a bowl of rice alongside.
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