Salmon with Kaffir Lime Infused Coconut Cream Sauce

with Potato Purée, Charred Broccolini and Fresh Lime Zest

Ingredients

Salmon

• 2 salmon fillets, skin on (180-220 g each)
• Salt & white pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil

Reduced Coconut Cream Sauce

• 400 ml coconut cream
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 20 g fresh ginger, sliced
• 2 kaffir lime leaves, bruised
• 100 ml dry white wine
• 150 ml chicken stock
• 1/2 tsp dijon mustard
• 1 tsp fish sauce
• 30 g cold butter
• Zest of 1 lime
• Juice of 1/2 lime
• Salt & white pepper

Potato Purée

• 700 g Agria potatoes
• 70 g butter
• 80-100 ml warm milk
• Salt & white pepper

Charred Broccolini

• 2 bunches broccolini
• 1 tbsp olive oil
• Salt
• White pepper

Garnish

• Crispy salmon skin shards
• Fresh chives, finely sliced
• Micro herbs (optional)
• Fresh lime zest

Method

Potato Purée

1. Peel and cut the potatoes into chunks
2. Place into cold salted water and bring to the boil
3. Cook for 20-25 minutes until tender
4. Drain well and allow to steam dry for 2 minutes
5. Mash or pass through a potato ricer
6. Stir through the butter
7. Gradually add the warm milk until smooth and silky
8. Season with salt and white pepper
9. Cover and keep warm

Reduced Coconut Cream Sauce

1. Add the coconut cream to a saucepan over medium-low heat
2. Reduce gently for 8-10 minutes, stirring regularly
3. Add the ginger and bruised kaffir lime leaves
4. Infuse over low heat for 10 minutes
5. Strain and discard the aromatics
6. Melt 20 g butter in a separate saucepan
7. Cook the shallot until softened
8. Add the garlic and cook for 30 seconds
9. Deglaze with the white wine and reduce by half
10. Add the chicken stock and reduce by one third
11. Whisk in the reduced infused coconut cream
12. Add the dijon mustard and fish sauce
13. Simmer gently until lightly thickened
14. Whisk in the cold butter
15. Finish with the lime zest and lime juice
16. Season with salt and white pepper
17. Keep warm (do not boil)

Charred Broccolini

1. Heat the olive oil in a frying pan over high heat
2. Char the broccolini for 4-5 minutes until tender with good colour
3. Season with salt and white pepper

Salmon

1. Pat the salmon completely dry
2. Remove any pin bones if present
3. Season with salt, white pepper and smoked paprika
4. Heat the olive oil in a frying pan over medium-high heat
5. Place the salmon skin side down
6. Cook for 5-6 minutes until approximately 80% cooked
7. Flip and cook for 45-60 seconds to colour the flesh
8. Remove from the pan

Crispy Salmon Skin

1. Carefully remove the skin from each salmon fillet while still warm
2. Return the skins to the pan skin side down
3. Drain on paper towel
4. Break into shards once cooled

Plate

1. Spoon the reduced coconut cream sauce onto each plate
2. Add a generous spoonful of potato purée
3. Place the salmon on top with the seared side facing up
4. Arrange the charred broccolini alongside
5. Insert the crispy salmon skin shards
6. Finish with fresh chives, micro herbs (optional) and fresh lime zest