Salmon with Cilantro Pasta and Lemongrass Broth

Final assemblage

Final assemblage
Fresh off the heels of the Cayman Cookout, I went to the Farmer’s Market completely inspired. I picked up various ingredients: lemongrass, cilantro, shallots, salmon. I had no plan though until I got home and started flipping through Eric Ripert’s A Return to Cooking. I didn’t follow any of the recipes but saw one that was for shrimp with cilantro and another that was a chicken pot a feu with ginger-cilantro vermicelli. That got my brain movin’.

Broth simmering
I simmered lemongrass, ginger, shallots, garlic, lime rind and chicken (I didn’t have any chicken stock made but I had a couple of drumsticks in the freezer so I tossed those in). I let that simmer for about an hour. It would have been better if I had much longer but I didn’t and it was quite flavorful even after such a short time.

Next I skinned the salmon and put it in a dish with garlic, cilantro, a little oil and a splash of white wine. I turned it a few times while I was working on everything else.

Marinated salmon Cilantro pasta

I didn’t have any vermicelli but I did have spaghetti so I broke a handful of that into thirds and boiled it up. When it was done I tossed it with cilantro, shallots, lime juice and a little olive oil.
Searing salmon
I removed the salmon from the marinade and dried it off. I wanted the flavor but since I was going to be searing it on high heat, I need to get the garlic off as much as I could so it wouldn’t burn. I heated canola oil until it was almost smoking and added the fish. I let it cook on the first side for 3-4 minutes, until it had a nice brown crust starting to happen. Then I flipped it an only kept it about another minute on that side.
Halved sugar snap peas
To serve I put a small pile of sugar snap peas, cut into 1/2 inch pieces. I placed the pasta on top of that. Scattered some sunflower sprouts from our wonderful microgreen and mushroom folks at the farmer’s market around the pasta. Topped that with the salmon.
Sunflower sprouts
I strained the simmering broth and ladeled that over the pasta. To add some crunch I added a few more sprouts to the top, not in the broth. Then a generous squeeze of lime juice over the whole thing.