You haven't lived until you try this recipe!

[Guest guest]

I have two plugs that I have to give~~~

After going to Matt Oxford's (of Wild Run Salmon) presentation at the Warehouse

last week on Tuesday, I've had salmon on my mind. By the way, if you haven't

tried his salmon, you're missing out. I've been eating his salmon now for a

couple of years and I experience the " wow " factor every time.

My other heartfelt plug is the cookbook " Full Moon Feast " by Prentice.

Besides the all of the behind-the-scenes information and stories in her book,

she has no nonsense holy-bagunga recipes. Almost every recipe I've tried of hers

has made my " well-let's-make-that-one-tomorrow-and-for-the-rest-of-my-life "

list. About a week ago I made a recipe from this book that I have been meaning

to post. For those who have the book, turn to page 208 right now and start

drooling. Also, for some, there may be a couple of ingredients that may seem

unfamiliar. Don't let that stop you from experiencing this meal! It's too good,

just ASK someone at the grocery store---do it do it do it!

Enjoy!

Becca :-D

Salmon Poached in a Lemongrass and Coconut Milk Sauce

Serves 2-4

1 can coconut milk (13.5 oz)

1 lemon

1 stalk lemongrass (don't be intimidated if you haven't used this before---the

stalks are available in pretty much every co-op and most likely the majority of

the supermarkets---this was my 1st time using lemongrass and I'm kicking myself

for waiting so long)

A few strands of saffron

1 tsp arrowroot powder (or kuzu root)

1 Tbsp fish sauce

2-4 fish fillets wild salmon

Sea salt to taste

Pour coconut milk into a wide-bottomed, shallow saucepan. Cut a few strands of

decorative zest off the lemon using a zester. Then cut the remaining zest off in

big pieces with a vegetable peeler or paring knife. Cut the lemongrass in 4-5

in. lengths, then split these in half. Add the big pieces of lemon zest, the

lemongrass, and the saffron to the coconut milk and bring to a simmer over

medium-low heat. Simmer, covered, over low heat for 7 minutes. Meanwhile, juice

the lemon and dissolve the arrowroot completely in the lemon juice. Add the fish

sauce to the coconut milk and simmer for another 5 minutes. Using a slotted

spoon, remove the lemon peel and lemongrass from the coconut milk. Rinse and pat

dry the salmon fillets, then place them gently in the simmering sauce. Replace

cover and cook until pale pink throughout. This should take 5-10 minutes,

depending on the thickness of the salmon and how done you like it. Transfer the

salmon to plates. Whisk the lemon juice-arrowroot mixture into the coconut milk.

It should thicken immediately. Taste the sauce and add salt to suit your palate.

Turn off the heat and pour some of the sauce over each salmon fillet. Sprinkle

the strands of zest on top and serve immediately.

Note: If left to sit, the sauce may separate some. Just whisk it again and it

will come back together.