Pan-seared Lemongrass Salmon with Lime

For a quick and healthy no-brainer meal simply combine lemongrass, garlic, fish sauce and a dash of lime to make a Southeast Asian-inspired marinade for salmon fillet. I assure you, even the most amateur of cooks can’t possibly go wrong with this.

INGREDIENTS (serves one):

• 1 salmon fillet (6 ounces)
• 1 teaspoon olive oil
• 1 teaspoon fish sauce
• 1 clove garlic, finely chopped
• 1 lemongrass stalk, finely chopped
• Juice of half a lime

METHOD:

1) Combine oil, fish sauce, garlic, chopped lemongrass and lime in mortar and pestle and pound until mixture resembles a paste. 2) Marinade salmon fillet in the mixture at room temperate for 15 minutes. 3) Preheat a heavy skillet (I personally like using a well-seasoned cast iron pan) over medium-high heat. Film the bottom with a small amount of oil and add the salmon, skin side down. Cook without moving until the skin is nicely seared, roughly 3 minutes. Flip the fillet with tongs and cook for an additional 2-4 minutes, depending on how you like it. 4) Serve immediately with some sides and a lime wedge. Here, I grilled some zucchini coins to complement the dish.