1 ½poundswild salmon filletpin bones removed, cut into 1-inch cubes
1tablespooncoconutor olive oil
1red or yellow bell pepper*diced
1tablespoongrated fresh ginger
1can15 oz. coconut milk
2tablespoonslime juicefreshly squeezed
3tablespoonsfresh cilantrochopped – plus more as garnish
To make the coconut broth: Place all the broth ingredients in a medium sized saucepan. Let it come to a boil in medium high heat, and then turn it down to medium-low heat to simmer for 35-40 minutes. Strain the coconut broth and discard the solids. * Set it aside.
To make the soup:
Season the salmon with ½ teaspoon salt. Set aside.
Heat oil in a large saucepan over medium heat. Add in the onion and pepper, and cook, stirring regularly, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for 45 seconds.
Add in the reserved coconut broth along with the second can of coconut milk. Bring the mixture to a boil and then let it simmer for 15-20 minutes.
Decrease the heat to medium-low and stir in the salmon cubes**. Let is cook for 3 minutes.
Add in the broccoli, lime juice, and maple syrup. Cook for another 3 minutes. Taste for seasoning and add in if necessary.
Serve garnished with scallions and cilantro.
You can make the broth a day or two in advance and refrigerate it in an airtight container.It is imperative that the liquid is simmering. If you put the salmon in boiling liquid it will fall part. Please read the blog post for more information on this.If you like heat, you can swap bell pepper with a jalapeno pepper.