Here in central New Mexico we are enjoying a cool and unusually wet spring, and the romaine lettuce is still in great shape. Our local Fishhuggers are back at the markets with lovely Alaskan sockeye salmon caught by Kenny, and there is no healthier meal. For some reason I like my warm-weather lunches to lean Southeast Asian, and this one is a bit Thai-ish.
I used romaine, green onions, and cilantro from the garden, a fillet of sockeye salmon, crushed peanuts, and the vaguely Thai dressing below, which I keep jars of in the refrigerator in warm weather. Put generous heaps of sliced romaine on plates, rub the fillet with salt, grill quickly ( on a hot Green Egg grill, about 2 1/2 minutes each side will do it,) let cool a bit while you chop the cilantro and green onions ( green part only,)break up the fillet and remove all skin and put chunks of warm salmon on the lettuce, scatter on a handful of chopped cilantro and green onions, dress generously, and sprinkle crushed peanuts over the top. Delicious and very quick as well as insanely healthy.
Large chunk of ginger, about 1″ by 3″, peeled and sliced
7-10 large cloves of garlic
1/4 cup coconut fat
1 tablespoon green curry paste
2 tablespoons fish sauce
1 cup water
1 can full-fat coconut milk
Sriracha sauce to taste
Artificial sweetener ( I use liquid stevia,) or sugar, and more fish sauce to taste
Finely chop the ginger and garlic, heat the coconut fat in a saucepan, and stir-fry the garlic and ginger until cooked and fragrant but not browned. Add the green curry paste, stir-fry about another minute, add the fish sauce and water and bring to a boil, add the coconut milk and cook just until it’s all melted and creamy, then remove from heat. Let it cool to lukewarm, taste, and add more fish sauce if indicated. Add some sriracha if you like it hot (I love hot food and use about a tablespoon,) and then add sweetener, if you are ketogenic or low-carb, or sugar if that’s still in your kitchen, slowly, tasting frequently. I like mine on the sweet side, to balance the heat. Let cool all the way and use or keep in the refrigerator for later use.
This makes a perfect lunch to eat outside.