Coconut Lemongrass Wild Salmon


Coconut Lemongrass Wild Salmon

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

Yield: 4 servings


1 large shallot, peeled and diced small (3 tablespoons)

6 3-inch pieces lemongrass, bruised with the back of a knife

1 large 3-inch piece of fresh ginger (3-ounces), peeled and cut into 1/8-inch slices

3 medium garlic cloves, peeled and crushed with the back of a knife

2 large makrut lime leaves, ribs removed

1 small Thai chili, cut in half widthwise

1 13.5-ounce can unsweetened coconut milk (not lite, no guar gum)

1 cup water

1 cup low sodium chicken stock

4 ounces grape tomatoes, halved (approximately 25 grape tomatoes)

½ teaspoon kosher salt, divided, plus more to taste

1¾ pound head cauliflower, core and leaves discarded, cut into bite-sized florets

8 ounces baby bok choy, cleaned and quartered

1¼ pound skin-on wild sockeye salmon, 1-inch thick, pin bones removed and cut into 4 equal sized pieces *

1/8 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lime juice


In a large pot (which fits a steamer basket), add the shallot, lemongrass, ginger, garlic, lime leaves, chili, coconut milk, water, chicken stock, grape tomatoes and ¼ teaspoon salt.

Insert steamer basket. Add cauliflower in an even layer to basket.

Cover with a lid. Turn heat to high and set a timer for 25 minutes.

Once you see steam, reduce heat to medium-low.

After 25 minutes, remove the insert (careful, hot!) and transfer to a plate. (Heat is still set to medium-low.) Add the bok choy evenly atop the cauliflower. On top of the bok choy, add the salmon pieces, evenly spaced, skin side down. Season the salmon with ¼ teaspoon salt and pepper.

Re-insert the steamer basket, cover with a lid and set a timer for 4 minutes. After 4 minutes, your salmon should be opaque and lighter in color. Turn off the heat.

Remove steam basket and place on plate again. Add the lime juice to the steaming liquid, stir and season to taste with salt as needed. Strain liquid, pressing on the solids with the back of a spoon to get all the delicious broth!

To serve, place some cauliflower and bok choy in the center of a shallow bowl. Remove skin if you prefer and place salmon filet on top of the steamed vegetables. Spoon over ¼ cup of the broth per bowl.

*Salmon note * If your salmon has a slight fishy smell to it – not a problem, give it a quick rinse in cold water and pat it dry.


Salmon Burgers with Homemade Tartar Sauce

Wild Alaskan salmon is in season! So, next time you purchase some salmon at your local grocery store or fish market, how about making my salmon burgers? They are easy to make and have a nice crispy outside on account of the panko. Mmmmmm.  Plus, the homemade tartar sauce is a delicious treat in and of itself! Sea for yourself! (Bonus: it’s a sustainable seafood dish!)


Salmon Burger Panko

Salmon burger in panko before cooking

Salmon Burger with Homemade Tartar Sauce



Salmon Burger with Homemade Tartar Sauce

Yield: 4 burgers


For the burger:

1 pound wild salmon filet, skin, bloodline and pinbones discarded, chopped finely

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons finely chopped fresh flat-leaf Italian parsley

2 teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons mayonnaise

1 ¼ cup panko bread crumbs, divided

1/3 cup extra-virgin olive oil


Place the salmon, mustard, lemon juice, herbs, salt, pepper, mayonnaise and ¼ cup panko in a large bowl. Using a rubber spatula, fold until well combined.

Place 1 cup panko on a plate.

Form 4 equal sized patties, approximately 3-inches in diameter and 1-inch thick, and press bottom of patties into the panko to coat. Do the same to the opposite side, pressing each patty into the panko.

Place burgers on a parchment-lined tray or plate.

Place a large nonstick sauté pan over medium high heat and add the 1/3 cup olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers (hot!). Add the burgers and let cook on each side for 1 minute and 30 seconds. Transfer to a paper towel lined plate.

Tartar Sauce:

¼ cup mayonnaise

2 tablespoons cornichon, diced small

½ teaspoon freshly squeezed lemon juice

2 teaspoons white wine vinegar

½ teaspoon capers, rinsed and chopped roughly

2 teaspoons finely chopped fresh dill

kosher salt, to taste

freshly ground pepper, to taste


Add all ingredients to a small bowl and mix to combine. Season to taste with salt and pepper.


Burger Assembly:

Tartar sauce

Romaine or Butter Lettuce leaves

Toasted hamburger, optional

Place tartar sauce on bottom and top of hamburger buns and top with burger and lettuce. Alternately, you can eat your salmon burger in between lettuce leaves or on top of a bed of lettuce with tartar sauce drizzled overtop.