Thai Salmon with coconut milk sauce

 Chef Bao Thai Salmon

21 oz skin on salmon, sliced and cut into three filets

oil and salt on both sides and in the slits.

set aside

0.5 oz lemon grass light green parts cut 1/2” on diagonal

1 T. ginger cut thin strips and minced

3 cl. garlic minced

set aside

Heat oil in cast iron skillet, rub salmon with oil and salt

cook salmon , remove to plate

add to skilled lemongrass, garlic and ginger,  sauce a few minutes

add 

1T. chili paste

11.8 oz coconut milk

1 T. brown sugar

1 T. fish sauce

salt and pepper

   simmer, add

1/4 tsp.lemon zest and

juice one lemon.

return salmon to sauce, spoon sauce over, garnish with lemons and serve