Brothy Coconut Lime Salmon

When I was in Verona, through all of the red meat and pasta I began craving something light and tropical while sitting there in the Italian sun sweating through my clothes and drinking my water with no ice. I asked Charly how he felt about fish for dinner, and then took all creative control. I feel like that is when people, especially I, cook the best. When you know what you are craving and you have creative freedom to make it fun and exciting while scratching whatever flavor itch you have. This one was inspired by missing some of my favorite Asian flavors abroad, while also wishing I was on an island somewhere. When you cook from the heart like this, it is destined to be good. And now it is Charly's favorite. So much so that he invited his whole family over the next week and asked me to cook it again so they could taste it. What an honor.

Serves: 2

Ingredients:

2 large filets of salmon

2 Tbsp butter

EVOO

Honey

1 teaspoon paprika

Vegetable of choice (recommended: bok choy or asparagus)

2-3 cloves minced garlic

1/2 tablespoon fresh grated ginger

1 shallot minced

Zest of 1 lime (zest of 2 limes if they are small)

Lime wedges for serving

1 small red chili, sliced thin in rings (1 teaspoon red pepper flakes will also do)

1 can unsweetened coconut milk

1/2 bullion cube

Scallions, dark green part sliced

Basil

White or basmati rice

Optional: Lemongrass, chili oil

1. Season salmon fillet with salt, pepper, paprika, EVOO, and a few fine drizzles of honey

2. If using a vegetable for this meal, (I urge you to) bok choy and asparagus will go nicely with this. On the same pan as the salmon, add your veg. Season with oil, salt and pepper and any other seasonings you wish. You will cook the vegetable in the oven with the salmon. Another option is to braise the vegetable in the broth during step 8.

3. Broil on high until the top of the fillet has a nice color. Remove from oven.

4. In a pan, add 2 pats (TBSPs) of butter. Sautee on medium heat your garlic, ginger, chili (or red pepper flakes), and shallot until fragrant. If you are able to find lemongrass, that would be perfect here as well. If not, it is not necessary. (It is not found here, so I did not use it)

5. Add your can of unsweetened coconut milk to the pan. Fill the coconut milk can with water from the sink, and add. Also add a half cube of bullion. Stir.

6. Season with salt and let come to a simmer.

7. If cooking your vegetable in the broth, add now to cook. Once cooked, remove and set aside.

8. Reduce until desired thickness of broth.

9. Add the lime zest. Stir.

10. Add broiled salmon to the broth, and finish cooking in the liquid.

11. Taste and season accordingly.

12. Serve salmon and your veg on top of white rice and pour broth atop. Top with basil. Serve with lime wedges.

13. Optional: finish with chili oil for an extra kick.