Recipe Instructions:
1 lemongrass stalk
1 knob of ginger
13.5 ounces coconut milk (1 can, preferably full fat)
1/4 teaspoon salt
1 pound salmon, cut into 4 4 ounce filets
1 lime, zest and juice
Cut the lemongrass stalk into 1 inch segments and then in half lengthwise. Cut the ginger into slices. Bruise both with the butt of a knife. Reserve a small piece of lemongrass and mince that piece finely for garnish (you'll want about a teaspoon or so total), then set aside.
Skim the cream off the top of the can of coconut milk and warm it in a skillet that will comfortably fit all the salmon pieces (but preferably not too much larger because then you will end up with a lot of extra liquid at the end). When the cream starts to bubble and the surface looks shiny, add the lemongrass, ginger, and salt. Lower the heat and stir and simmer for 5 minutes until the sauce is quite thick and fragrant.
Add the salmon pieces and the rest of the coconut milk. If the coconut milk does not cover (or mostly cover) the salmon, add a bit more water. Raise the heat and just when the liquid starts to bubble, reduce heat to a simmer, cover, and cook for about 8-10 minutes or until salmon begins to flake when poked with a fork.
Remove salmon from sauce and raise heat to medium high. Reduce volume by about half (or until the sauce is thick). Stir in lime juice right before serving. Pour sauce over the salmon, garnish with minced lemongrass and lime zest.
