Thai Ginger-Lime-Coconut Salmon with Chanterelle Mushrooms

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  • 1 teaspoon peanut oil
  • 1/2 teaspoon sesame oil
  • 8 to 12 chanterelle or shiitake mushroom caps, cleaned and sliced
  • 1/2 cup finely sliced leek
  • 1/2 red bell pepper, seeded and cut in julienne strips
  • 1 tablespoon fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (or to taste) Thai Kitchen red curry paste
  • 1 cup coconut milk
  • 1 pound Alaskan salmon, skin and bones removed and cut into 1-inch chunks
  • 1 tablespoon lime juice
  • 1 cup loosely packed spinach leaves, washed well
  • 1/4 cup coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh cilantro
  • Fish sauce to taste
  • Basil leaves


Heat the oils in a wok or sauté pan. Add the mushrooms and leeks and cook for 3 minutes, or until softened. Add the red bell peppers, ginger and the garlic and stir-fry for 1 minute more. Stir in the curry paste and the coconut milk. Bring to a simmer and stir in the salmon. Cook for 3 minutes and gently fold in the lime juice, spinach, basil and cilantro. Season with fish sauce.

Serve over steamed jasmine rice. Garnish with whole basil leaves.

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