Poached Salmon in Thai Green Curry Broth
1 Tablespoon vegetable oil
4 Tablespoons coriander seed
¾ teaspoon cumin seed, crushed
2 cloves garlic, crushed
½ cup coarsely chopped fresh shallots
3 Tablespoons finely chopped lemongrass (only use the bottom 4 inches of the stalks)
1 to 2 serrano chiles, seeded and thinly sliced
2 Tablespoons peeled and finely grated fresh ginger
2 green onions (white and pale green parts only), thinly sliced
1 pinch ground turmeric
3 Tablespoons fresh lime juice
Zest of 1 lime, finely grated
3½ cups chicken broth
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1 pound skinless salmon, bones removed and cut into 1-inch pieces
3 cups fresh spinach leaves, coarsely chopped
2 Tablespoons coarsely chopped fresh cilantro
1 Tablespoon coarsely chopped fresh basil
1 Tablespoons coarsely chopped fresh mint
Heat the oil in a medium saucepan over medium heat. Add the coriander and cumin, and cook for 1 minute. Add the garlic, shallots, lemongrass, chiles, ginger, onions, turmeric, lime juice and zest, and cook for 3 to 4 minutes or until softened. Add the broth, salt and pepper. Bring to a simmer and cook for 30 minutes. Pour the mixture through a fine sieve into a clean saucepan; discard the solids. Bring the broth to a simmer, add the salmon and cook for 2 to 5 minutes or until done. Stir in the spinach and herbs, and cook until the greens are wilted. Serve immediately. Serves 2 to 4.