Thai Ginger-Lime-Coconut Salmon with Chanterelle Mushrooms | PCC Natural Markets

Thai Ginger-Lime-Coconut Salmon with Chanterelle Mushrooms

Serves: 4

Your rating: None (7 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free



Heat the oils in a wok or sauté pan. Add the mushrooms and leeks and cook for 3 minutes, or until softened. Add the red bell peppers, ginger and the garlic and stir-fry for 1 minute more. Stir in the curry paste and the coconut milk. Bring to a simmer and stir in the salmon. Cook for 3 minutes and gently fold in the lime juice, spinach, basil and cilantro. Season with fish sauce.

Serve over steamed jasmine rice. Garnish with whole basil leaves.

Recipe by Lynne Vea, PCC Chef

More about: coconut milk, ginger, limes, mushrooms, salmon


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Thai Ginger-Lime-Coconut Salmon with Chanterelle Mushrooms

The title says lime, but there is none listed in the ingredients or recipe body.

The ingredients list red bell pepper, but they are not mentioned in the recipe.

The recipe says green onions, but they are not listed in the ingredients.

Confusing, but I did make it and it was good altough I just threw the red pepper in at the last minute and squeezed lime over the dish. I added some soy sauce for saltiness or fish sauce might have been good for the sweet/salt flavoring.

I do love Lynne's recipes...this one just needs some minor corrections!

Thai Salmon with LIME!

Thank you so much for pointing out these discrepancies. For goodness sake, I must have been typing with my eyes closed! I have rewritten it to consistent standards and we will have that posted shortly.

Have a great day!

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