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Lemongrass Salmon Recipe

Caroline Fausel
  • minutes
  • Serves

INGREDIENTS

1 tbsp

olive oil

1/2 lb

summer squash

1

red bell pepper

1/4 cup

cilantro

1/2 cup

basil

1

lime, juiced and zested

2

wild salmon fillets

Lemongrass paste (ingredients below)

3/4 cup

coconut milk

3/4 cup

water

LEMONGRASS PASTE

2 tsp

extra-virgin olive oil

3

shallots, finely chopped

1 tbsp

freshly grated ginger

3 cloves

garlic, minced

1

stalk lemongrass, cut in 1/2-inch pieces

1 tsp

turmeric

1/4 cup

water

1 tsp

salt