Delicious.  Tangy.  Bold.  This Southeast Asian curry consists of seared salmon fillets in a silky coconut milk sauce with mushrooms, summer squash, and red bell pepper.  The tangy and bold sauce that covers the salmon has kaffir lime leaves and lemongrass paste.


  • 3 oz. mushrooms
  • 1/2 lb. summer squash
  • 1 red bell pepper
  • 2 kaffir lime leaves
  • Fresh cilantro
  • Fresh basil
  • 1 lime
  • Two 6-oz. wild Alaskan salmon filllets
  • Lemongrass paste (garlic, tumeric, olive oil, fresh ginger, salt)
  • 1/2 c. coconut milk
  • Kosher salt
  • Freshly ground black pepper, olive oil


  • Zester
  • Large frying pan
  • Cuting board
  • Knife
  • Plate
  • Measuring cup


  • Fisrst prep the vegetables
    • Trim the mushrooms so that the stems are still intact, and cut into 1/4 inch thick strips
    • Trim the squash by cutting it in half lengthwise, then diagonally into 1/4 inch thick strips
    • Remove the seeds and ribs from the red pepper by cutting the pepper into 1/4 thick strips, and then remove seeds by hand or knife
    • Tear the kaffir lime leaves in half
    • Coarsely chop the cilantro
    • Coarsely chop the basil leaves
    • Zest the lime, juice half of the lime and cut the other half into wedges
  • Defrost salmon or run under hot water until tender
  • Pat the salmon dry with a paper towel and season with salt and pepper
  • In a pan over medium-high heat, warm 2 tablesppons of oilive oil until hot but not smoking
  • Add the mushrooms in a single layer and season with salt.  Cook until browned.  Once finished, transfer to a plate.
  • If dry, add 1 tablespoon of oil to the pan and warm until hot but not smoking.
  • Add the salmon and cook without turning until lightly browned but only partially cooked.  The salmon will finish cooking in the sauce.  Then transfer the salmon to the plate with the mushrooms.
  • If the pan is dry again, add 2 tablespoons of oil and warm over medium-high heat.
  • Add the squash and peppers and cook until tender.
  • Stir the lemongrass paste with vegetables until fragrant.
  • Add the coconut milk, 3/4 cup water, and the kaffir lime leaves.  Bring to a boil, then reduce to a simmer.
  • Return the mushrooms to the pan and the salmon on top witht the seared side up.  Simmer until the fish is cooked entirely.
  • When the salmon is finally cooked, remove the pan from the heat and stir in the cilantro, basil, lime juice, and lime zest.  Season with salt if desired.

Before eating, make sure to remove the kaffir lime leaves!  These are not edible.  Make sure you share with a friend or loved one since this recipe serves two people.  I know the instructions are long, but this is one of my favorite meals I have cooked so far.  Let me know how you like it 🙂


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