Serves 4 4 x 175 - 200 g (6 - 7 oz) wild Alaska salmon fillets 4 shallots, sliced 2 garlic cloves, crushed 1 x 400 ml can coconut milk 300 ml (½ pint) vegetable stock or fish stock 2 tbsp Thai fish sauce (nam pla) or light soy sauce 3 - 4 tsp Thai red curry paste 2 tsp prepared “fresh” lemon grass 1 tsp prepared “fresh” ginger 1 tbsp chopped fresh coriander 3 fresh or dried Kaffir lime leaves 1 red chilli, deseeded and thinly sliced (optional) 175 g (6 oz) fine or flat rice noodles Salt and freshly ground black pepper Fresh coriander sprigs, to garnish
• Put all the ingredients, except for the salmon and noodles, into a wok or very large saucepan. Heat and simmer gently for 10 minutes • Put the noodles into the wok or saucepan and stir gently. Lay the salmon fillets on top and cook over a very low heat for about 10 minutes, covered with a lid or a piece of foil, so that the salmon steams gently • Check the seasoning, adding salt and pepper to taste. Ladle the broth into warmed serving bowls and garnish with sprigs of fresh coriander Recipe from the Alaska Seafood Marketing Institute.