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