Thai Coconut-Lime Salmon

Place the salmon fillet skin-side up on a cutting board, make several parallel cuts across the skin, and cut into 3 equal-sized fillets. Use your fingers to rub 1 teaspoon of oil on the top, bottom and sides of the salmon fillets, then season both sides of the fish with ½ teaspoon of salt.

Heat 1 tablespoon of oil in a cast iron skillet over medium-low heat.  Place salmon fillets, skin-side down, into the pan, and allow to cook for 4 minutes, until the skin is crispy and golden brown. Turn the fillets over with a spatula and cook until the fish is firm to the touch, about 3-4 minutes. Remove fish from skillet and transfer to a plate.

In the same skillet, sauté ginger, garlic and lemongrass in the remaining oil over medium-high heat, until aromatic. Stir in chili sauce and coconut milk, add brown sugar and fish sauce, then season with ½ teaspoon of salt and black pepper. Bring the mixture to a boil.  Add lime zest and juice, then place salmon fillets, skin-side down, into the skillet. Braise salmon for 3 minutes, until it soaks up the sauce. Turn off the heat.

Top each fillet with lime, chili pepper slices and chopped cilantro. Serve immediately.

You may also add cooked noodles to the sauce for a more filling meal.