Six 8-ounce wild Alaska salmon filets
Salt and pepper
1 tablespoon vegetable oil
2 to 3 limes
3 tablespoons light sesame oil
1 and one-half tablespoons lemongrass, finely minced
1 tablespoon minced ginger
2 to 3 cloves garlic, minced
Zest of 1 orange, minced
1 and one-half teaspoon curry
1 tablespoon white wine
One-half cup fish or chicken stock
One 14-ounce can of coconut milk
1 bunch Thai basil, leaves picked and gently sliced
1 tablespoon soy sauce
Salt and pepper
• Combine marinade ingredients in a blender or food processor and mix well. Coat the salmon well and refrigerate for at least 4 hours and up to 24 hours.
• When ready to cook, preheat the oven to 425 F. and heat your largest skillet or sauté pan over a medium-high burner. If all of the salmon will not fit into your largest pan, heat two skillets, as it is important not to overcrowd the pan.
• Season the salmon with salt and pepper, and add the vegetable oil to the skillet. Place the salmon skin-side up in the skillet, and sear the filets for two minutes or until they are a deep golden color. Flip the filets over and place the skillet in the oven. Roast the salmon approximately 10 minutes per inch of thickness of the filet for well done, approximately, six minutes per inch for medium well. Remove the salmon from the skillet, and return the skillet to the medium-high burner. Add wine and quickly reduce to nearly dry. Add stock and reduce it by half. Add coconut milk and reduce it by one-third. Finish with basil and soy sauce. Taste for seasoning, and add salt and pepper if needed.
• To serve, spoon the sauce over the filets, and cut the limes into wedges for each plate. Accompaniments can be as simple as you wish-I suggest steamed jasmine rice and steamed or mashed asparagus.