TOM YUM POACHED SALMON

Tom Yum is a Thai marinade . Place 250 gm of halved cherry tomatoes in your processor along with 2 tbs of minced ginger , 3 tbs of minced garlic , 2 tbs of finely chopped coriander ( root, stems and leaves ). 2 tbs of minced lemongrass , 1 whole chilli sliced with seeds and 100gm of chopped and drained pineapple , now puree until a smooth paste forms . Heat 1 tbs of canola oil in a large pan and cook the paste over a medium heat for 8 minutes and then add 250 ml of fish stock , 2 chopped kaffir lime leaves and 2 tbs of fish stock . Cook for a further 5 minutes and season to taste . Now add 4 skinless salmon fillets to the pan and cook for 3 minutes each side and then remove the pan from the heat and let the salmon rest for a few minutes as the salmon will continue to cook with internal residual heat . Serve with brown rice and or a mixed leaf salad .