from Baxter Station Bar & Grill

THAI SALMON

Posted: 9/1/2006

INGREDIENTS:
1 side fresh salmon cut into serving sized portions 1 red onion 2 large carrots 2 heads bok choy 1 red bell pepper 1 bunch green onion 1 can coconut milk 1 tbls Mae Ploy red chili paste 2 tsp Chinese five spice 1 cup vegetable oil 4 cups instant rice 1 lemon 1 butter 6 cups chicken stock

INSTRUCTIONS:
Season salmon with salt and pepper and marinate in 1/2 of the coconut milk. Peel and julienne all vegetables. Place veggies in mixing bowl and toss with 5-spice, curry paste and remaining coconut milk. Refrigerate. Bring chicken stock to a rolling boil, add 1/4 pound butter, dash of 5-spice, and 1/4 cup scallions. Reduce heat and simmer until liquid is absorbed. Preheat sauté pan on med-high heat. Add 1/4 tbls butter and 1/4 tbls oil. Sauté salmon for 3 minutes on each side. Remove from heat and allow to rest for 2 minutes. Place 4oz of rice in center of plate. Place salmon on rice then top with julienned Thai slaw. Garnish with fresh scallions and slice of lemon. COOKING TIME: 30 minutes

Cook Time: