Coho Salmon Tom Kha Pla Recipe | Alaska Gold Seafood

This recipe comes to us from our friend The Sardinfluencer Harrison Weinfeld. We tasked Harrison with coming up with some recipes for the salmon portions coming from the tail end of the salmon, as these are thinner and can be more difficult to prepare. Here's what Harrison has to say:

A coho tail piece can be every bit as delicious as a meatier piece up the body, and the key to unlocking its potential is as simple as not overcooking it. Here’s a recipe for a fool-proof way to do so: putting it into a delicious Thai soup. Here's what Harrison says about his recipe:

Arguably the most well-known Thai soup in the United States, Tom Kha Gai (which literally translates to “Chicken Galangal Soup”) smacks the palate with complex flavor, umami, and sharp brightness, and always seems to leave me wanting more. It’s oft-slept on cousin, Tom Kha Pla, which is the exact same save for, you guessed it, fish, is equally delicious and easy to make at home. I like using coho tail pieces in this one, for which I have a fool-proof way of cooking perfectly and not falling apart. Just make sure you have an instant read thermometer on hand!

INGREDIENTS

·         1 coho salmon tail piece (thawed under refrigeration)

·         1 quart low-sodium fish stock (veggie or chicken stock work as alt)

·         1 stalk lemongrass (cut into 2-inch pieces on bias)

·         1 bunch beech mushrooms (cut off roots)

·         1 can light coconut milk

·         Juice of 3 limes plus more to taste

·         1 medium nub (about 50g) galangal, sliced into ¼ cm pieces (ginger works as alt)

·         3 green onions (cut into 1-inch pieces on bias)

·         2 red Thai chilis, stem sliced off to expose inside at top

·         1 ½ tbsp fish sauce plus more to taste

·         2 tsp white sugar

·         Fresh cilantro for garnish

METHOD

1. Pat the coho fillet dry lay it skin side down on a board. Using the sharpest knife you have, slice the flesh off the skin working up from the tail. You want to leave a small amount of meat on the skin (2-3mm), which makes it great to use for crispy salmon skin in other recipes. Save the skin section in a small plastic bag, remove as much air and store in the fridge for up to three days. Season the flesh side with a light dusting of kosher salt on both sides, cover, and leave in a cool spot in the kitchen.
2. Add the stock to a pot and bring to a boil. Lower to medium simmer and add the lemongrass, galangal, thai chili, fish sauce, and sugar and simmer for about 5-10 minutes.
3. Add the beech mushrooms and simmer for 5 minutes.
4. Add the coconut milk and stir to combine. Add the green onions and stir turning the pot off.
5. Taste it and add more fish stock or lime juice as you desire. Allow the soup to cool until it has reached 160-170 degrees Fahrenheit. Meanwhile, slice the fish down its line of symmetry and then into ½ inch chunks.
6. When the soup has cooled enough, use a spider or fish spatula to gently lower the fish into the soup. Stir them in slowly and allow the residual heat to cook the fish. Remove one and check that the internal temperature has reached 145 degrees Fahrenheit.
7. Use a slotted spoon to plate the goodies into your favorite bowl, remove the inedible bits (galangal, lemongrass) if desired, and ladle broth around the good stuff. Garnish with fresh cilantro leaves.

Serve Immediately.

Serves 4-6

Keeps in fridge for up to one week