October Salmon Moon Recipe



Salmon Filet with Lemongrass and Coconut Milk Sauce

*Salmon is one of the most easiest things to cook for supper. You can serve with the lemongrass and coconut milk sauce or just buy itself or with a squeeze of lemon or lime

Ingredients-fillet of wild salmon, avocado oil/sesame oil/ghee(all high cook temp oils) sea salt or himalayan salt, freshly ground ground pepper

Directions- 1. Rinse the fillets and pat dry, then set them on a plate skinside down. 2. Spread a thin layer of oil on the top of the salmon fillets, sprinkle the tops and sides with the salt and the pepper, preheat the broiler. 4. Heat more of the oil or other fat in the cast iron skillet over medium heat, when the oil is hot put the fillets into the skillet skin side down, cook until you see the bottom turned pale pink and this stretches about halfway up the fillets. 6. Stick the skillet with the fillets in it under the broiler and broil until they are done to your taste, 3 to 8 minutes depending on the thickness of the fillets and how done you like your salmon. 7. Serve with the wedge of lemon or lime, or with lemongrass and coconut milk sauce, you can put fillet on a bed of salad or serve with potatoes or rice and a green vegetable such as broccoli asparagus, green beans, winter greens, Enjoy!

Lemongrass and Coconut Milk Sauce

Ingredients- 1 can coconut milk, 1 lemon or lime,, 1 stalk of lemongrass, few strands of saffron, 1 teaspoon kuzu root powder or arrowroot powder, 1 tablespoon fish sauce, salt to taste

Directions- 1. Pour the coconut milk into a wide bottom, shallow saucepan. 2. Cut a few strands of decorative zest off the lemon using a zester, then cut the remaining zest off in big pieces with a vegetable peeler or paring knife. 3. Cut the lemongrass into 4-5 inch lengths, then split these in half, 4. Add the big pieces of lemon zest, the lemongrass and the saffron to the coconut milk and bring it to a simmer over medium low heat, simmer covered low heat for 7 minutes. 5. Meanwhile juice the lemon and dissolve the Kuzu or arrowroot completely into the lemon juice. 6. Add the fish sauce to the coconut milk and simmer for another 5 minute,. using a slotted spoon remove the lemon peel and the lemon grass from the coconut milk. 7. Whisk the lemon juice Kuzu mixture into the coconut milk, it should thicken immediately, taste the sauce and add salt to your pallet, turn off the heat and pour some sauce over salmon fillet, sprinkle the zest on top and serve immediately

Note-if left to sit, the sauce may separate some, just whisk it again and it will come back together. Yum! Enjoy!