I have to pay homage to the thai-viet restaurant I worked at in montreal for this one, restaurant hà. this salmon is so damn flavourful, you’ll be shocked at how incredibly simple it is to make. the main ingredient is store bought tom yum paste (yes, I actually cheat sometimes), which you can usually find in the sauce or canned goods section of an asian market, or in the international aisle of a larger grocery chain. the salmon is even a bit forgiving when overcooked (but it won’t be!) as the decadent and luscious coconut sauce pairs beautifully coated on the fish. it’s a stellar contrast between vibrant and delicate flavours all in one bite!
4 salmon fillets (150g each), deskinned
2 tbsps. tom yum paste
2 tbsps. canola oil
1 tiny can (5.6 oz/165mL) coconut milk (we recommend aroy-d since they don’t use additives)
2 kaffir lime leaves, crumpled in hands to activate aromas
1/2 tsp. brown sugar
1/2 tsp. cornstarch
1 tsp. water
handful of cilantro, chopped
2 green onions, sliced thinly
Preheat oven to 250 F.
Pat salmon fillets dry with paper towel.
In a small bowl, mix together tom yum paste and canola oil. Reserve 1 tsp. and set aside.
Brush the remaining mixture onto the salmon fillets. Coat well and evenly.
Heat a non-stick pan over medium heat and wait a couple minutes. You do not need to oil the pan as there is oil in your paste mix already.
Place the salmon in the pan and sear for 2 minutes. Flip and sear for another 2 minutes.
Transfer the salmon into the oven and let it cook for another 8-10 minutes.
Meanwhile, in a small pot, bring your coconut milk to a gentle simmer. Add the 1 tsp. of reserved paste mix. Add kaffir lime leaves and brown sugar.
Combine cornstarch and water into a slurry and add to the coconut sauce. Once the sauce coats a spoon, it is ready.
Take the salmon out of the oven and plate. Drizzle coconut sauce over the fish and dig in!