Skip to Recipe
Print RecipeVital Choice Wild Alaskan Sockeye Salmon is the star of this vibrant and effortless weeknight dish, poached in a fragrant broth of Thai chili and basil. The rich, delicate flavor of wild caught salmon pairs beautifully with the tangy, herbaceous broth, making this meal as refreshing as it is satisfying.
Poaching the fish ensures it stays moist and tender while absorbing the aromatic flavors of fresh basil, fiery Thai chili (also known as bird’s eye chili), and zesty lime. And poaching salmon is also incredibly easy: Just a few minutes in the gently simmering broth results in a perfectly cooked fish. Remember to defrost the fish overnight in the refrigerator if using frozen fillets. Plus, the broth comes together in one pot, making cleanup a breeze.
Eating wild caught salmon for all its benefits, such as vitamins B12, D, and selenium, as well as those omega-3 fatty acids that contribute to brain and heart health, is a smart choice. Making this dish for dinner? An even smarter one.
SERVINGS
- 1 tablespoon olive oil
- 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces on the bias
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cups vegetable broth, plus more as needed
- 5 basil leaves, chopped
- 3 garlic cloves, minced
- 2 red Thai chili peppers, tops removed, sliced into rings, seeded (or not if you like more heat)
- 4 (4 to 6 ounce) Vital Choice Sockeye Salmon fillets, skinless or skin on
- 1 lime, halved
- 2 teaspoons cornstarch
- Warm the olive oil in a large saucepan with a lid over medium heat. Once the oil is shimmering, add the asparagus, soy sauce, and honey. Sauté, tossing now and then, until the asparagus softens, about 5 minutes.
- Add the broth, basil, garlic, and chili peppers, and bring to a simmer over medium-high heat. Nestle the salmon in the broth, lower the heat to medium, and cover with the lid. Poach the fillets, maintaining a gentle simmer, until opaque and easily flaked with a fork, 8-10 minutes.
- Remove the salmon.
- Thicken the sauce by adding 2 teaspoons of cornstarch and letting it cook until thick, about 2-3 minutes.
- To serve, transfer the salmon and asparagus to dishes. Top with the Thai chili basil poaching liquid, and squeeze fresh lime juice over the top.
AUTHOR
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.