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1
Preheat the oven to 350 degrees F.
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2
Heat a large non-stick saute pan until hot.
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3
While the pan is heating, season the salmon fillets with the salt and white pepper.
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4
Pour the oil into the pan and warm oil for 15 seconds.
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5
Place the salmon fillets, flesh side down, into the saute pan.
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6
Using a low flame, saute the fish for about 2 1/2 minutes.
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7
Place the pan in the oven and roast for 6 to 7 minutes.
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8
The salmon should be medium rare.
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9
When serving, turn the salmon fillets over to expose the nicely browned side.
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10
Place spinach mixture in a mold on a plate.
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11
Place salmon on the top.
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12
Pour the sauce around the fish.
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13
Garnish with minced lemongrass and lime leaves.
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14
Using a low flame, heat a stainless steel saucepan.
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15
Warm the oil in the pan for 15 seconds.
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16
Add the minced shallots and sweat for 30 seconds.
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17
Next, add 2 cups of the white corn kernels.
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18
Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper.
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19
Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
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20
Remove from the heat and add the nam pla.
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21
Let the mixture rest to absorb all the aromatic flavors for 30 minutes.
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22
Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away.
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23
Puree the mixture until smooth.
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24
Heat sauce in a stainless pan.
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25
Add the remaining corn to the pan.
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26
Yield: 4 servings Active preparation time: 25 minutes Non-active preparation time: Cooking time: 40 minutes
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27
Bring the water to a boil in a large pot.
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28
When the water comes to a boil, add salt.
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29
In a large bowl add some ice and water to create a water bath.
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30
Add the spinach to the boiling water and cook for 1 minute.
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31
Drain the spinach.
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32
Place in the ice bath to cool.
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33
Drain spinach and squeeze very dry.
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34
Add butter to a saute pan and heat.
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35
Add shallots and cook for 1 minute.
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36
Add mushrooms and saute until the release their liquid, about 5 minutes.
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37
Add spinach and saute until heated through.
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38
Season with salt and pepper.
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39
Yield: 4 servings Active preparation time: 15 minutes Non-active preparation time: 15 minutes Cooking time: 1 minute
