Serves: 2 2 x 175g (6oz) fillets wild Alaska salmon 400ml can coconut milk 150ml (1/4 pint) vegetable stock 1 tbsp green or red Thai curry paste 1 stalk lemon grass, halved lengthways 1 tsp grated fresh root ginger ½ tsp ground turmeric ½ red chilli, thinly sliced (optional) 3 shallots, sliced 450g (1lb) new potatoes, scrubbed and cut into chunks Salt and freshly ground black pepper Chopped fresh coriander
• Remove and discard the skin from the salmon fillets. Cover the fish and set aside • Put the coconut milk, stock, curry paste, lemon grass, ginger, turmeric, chilli (if using) and shallots into a wok or large saucepan. Bring up to the boil, then reduce the heat. Add the potatoes and simmer gently, without a lid, for 15 minutes. Stir from time to time • When the potatoes are just tender, sit the salmon fillets on top and spoon the liquid over them. Cover and simmer for 6-8 minutes, or until the fish is cooked. To check, test with a fork – the fish should be opaque and should flake easily • Taste the broth and season with salt and pepper, if needed. Serve in shallow bowl, topped with some chopped fresh coriander Cook’s tips: Add a little extra water to the broth if it reduces down too much. If you’re not keen on coriander, use flat-leaf parsley instead. Recipe from the Alaska Seafood Marketing Institute.