Salmon in Coconut Lime Sauce with Vermicelli Noodles

Salmon takes on a unique exotic flavor in this recipe. The fish is poached (it's not as gross as it sounds) in a delicious coconut milk based sauce. Lemongrass, fish sauce, and chili garlic paste provide the key flavors for the sauce. I strongly recommend light coconut milk, otherwise the final dish is overly rich and filling. I came across this recipe from this site.

Ingredients

• 4 salmon fillets, 6oz each
• 2 tbsp oil, separated
• 2 garlic cloves, finely grated
• 2 tsp ginger, finely grated
• 1 tbsp of lemongrass (white and very pale green parts only), peeled and finely grated
• 1 tbsp brown sugar
• 1 tsp chili garlic paste or other chili paste
• 1 can (14oz) low-fat or light coconut milk
• 1 tbsp fish sauce
• Zest of one lime
• Lime juice, to taste

For Garnish and Serving

• Fresh cilantro leaves, finely chopped
• Finely sliced large red chillies (optional)
• Vermicelli noodles
• Bok choy

Instructions

1. Sprinkle both sides of salmon with salt and pepper.
2. Heat 1 tbsp oil in a non stick pan over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool. Heat remaining 1 tbsp oil. 
4. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 1 minute.
5. Add sugar and cook for 20 seconds until it becomes a caramel. Then stir in chili paste.
6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
10. Prepare vermicelli noodles. 1 to 2 minutes before the noodles are cooked, add bok choy to the pot of boiling noodles to blanch them. Drain pot.
11. Serve salmon over noodles and bok choy. Spoon over sauce, garnish with cilantro and chili (if using.)

Serves 4.