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Lemongrass Salmon Stir-Fry

4 servings Prep: 15 minutes Cook: 20 minutes
note cooking fish salmon thai

Ingredients

  • 1 large shallot, quartered
  • 6 garlic cloves
  • 1 habanero, roughly chopped
  • 1 bunch flat-leaf parsley, leaves only, coarsely chop about half for garnish
  • 1 (6-inch) piece fresh lemongrass, trimmed, pounded, and thinly sliced
  • 1 1/2 inches fresh ginger, peeled and roughly chopped
  • 3 Tbsp vegetable oil, divided
  • Kosher salt
  • 3 large heirloom tomatoes (about 1 lb), coarsely chopped
  • 16 oz green beans, trimmed and cut into 2-inch pieces
  • 1 1/2 lbs wild Atlantic salmon, skin removed, cut into 1-inch chunks
  • Fish sauce, to taste
  • 2 limes
  • White rice, for serving (optional)

Instructions

  1. Add the shallot, garlic, habanero, half the parsley leaves, lemongrass, 1/2 tsp salt, and ginger to a food processor. Pulse, scraping down the bowl as needed, until it forms a coarse paste. About 1 to 2 minutes.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the paste, stirring occasionally, until fragrant, about 2 minutes.
  3. Add the tomatoes and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted and softened, about 5 minutes. Add the green beans and cook until bright green, about 3 minutes. Add ~3 tablespoons of water and let the tomatoes and green beans cooking into it.
  4. Season the salmon with salt and pepper. Push the skillet mixture to the side and add the remaining 1 tablespoon oil. Place the salmon on the oil, spoon the tomato mixture over the top, and cook undisturbed for 2 minutes. Gently stir and cook 2 minutes more. Turn off the heat and let it rest 1 minute. The salmon should flake easily and the green beans should be crisp-tender. Taste and season with fish sauce if using.
  5. Sprinkle reserved chopped parseley and juice of two limes over mixture. Serve over white rice or on its own