Salmon Poached in Lobster Bisque with Thai Seasonings

Serves 2 to 4

4 cups lobster stock, preferably homemade
1 kaffir lime leaf, slivered
2 Thai chili peppers, split and seeds removed
Salt and freshly ground black pepper to taste
2 to 4 (4- to 6-ounce) salmon fillets, skin removed
½ pound fresh spinach
¼ cup heavy whipping cream or coconut milk

In a large skillet, bring lobster stock to boil along with lime leaf and peppers. Season to taste with salt and black pepper. Lower heat cheap to simmer. Add salmon and cook gently for 5 to 6 minutes. Remove salmon to a warm plate. Return stock to boil, add spinach and cook for 30 seconds. Add cream and pour around plated salmon.

From Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Society © St. Louis Herb Society 2009, p.138

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