Cooking Instructions

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tablespoon oil in a non-stick pan or well-seasoned skillet over medium-high heat. Add salmon skin side up and sear for just 1 ½ minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium-low and allow skillet to cool.
• Heat remaining 1 tablespoon oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden (~ 1 minute).
• Add sugar and cook for 20 seconds until it becomes a caramel. Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.