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Stir-Fried Salmon with Coconut Milk, Kale, and Lemongrass

Name: Stir-Fried Salmon with Coconut Milk, Kale, and Lemongrass
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Cuisine: vietnamienne
Ingredients: 300 g salmon fillet; 150 g kale; 150 g button mushrooms; 100 ml coconut milk; 1 stalk lemongrass; 1 tsp fish sauce (nuoc-mâm)

Salmon stir-fried in a wok in a light coconut milk and lemongrass sauce, served with kale. A subtly flavored Vietnamese-inspired dish.

20 min2 servings430 kcalDifficulty: Easy

Ingredients

300 g salmon fillet
150 g kale
150 g button mushrooms
100 ml coconut milk
1 stalk lemongrass
1 tsp fish sauce (nuoc-mâm)

Instructions

Step 1
Cut the salmon into cubes. Remove the stems from the kale and tear the leaves. Slice the mushrooms and lemongrass.
Step 2
Heat the wok over high heat. Sear the salmon cubes for 2 minutes, then set aside.
Step 3
Stir-fry the mushrooms and lemongrass for 2 minutes. Add the kale and cook for 2 minutes.
Step 4
Pour in the coconut milk and fish sauce, return the salmon, and simmer for 2 minutes over medium heat.

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