The Thai Basil in my herb garden is totally out of control, which inspired this creation. My husband raved about how delicious this was and to put this recipe up on the favourites list!
- Coconut Cream - 400 ml (organic)
- Kaffir Lime Leaves - 2, thinly sliced
- Ginger - 2 teaspoons, minced
- Garlic - 1 clove, minced (Australian, organic)
- Lemongrass - 1 stick, chopped finely
- Thai Basil - 1 cup
- Tamarind Paste - 2 teaspoons
- Fish Sauce - 2 tablespoons (gluten free)
- Sriracha Chilli Sauce - 1 tablespoon (preservative free)
- Xylitol - 2 tablespoons
- Coconut Oil - 2 tablespoons (organic, biodynamic)
- Salmon Fillets - 4 (Tasmanian, non-farmed)
- Scallops - 16 (Hervey Bay or South Australian)
- Debone and remove skin from salmon fillets. Remove orange gill from scallops (can be left on if you like them). Set the seafood aside.
- In a frying pan add the coconut oil over a medium heat. Add in the ginger, garlic and lemongrass, fry for a few minutes until the mixture is aromatic. Add the remaining ingredients apart from Thai Basil and simmer until the sauce has reduced a little.
- Add the salmon to the pan and cook for a few minutes on each side (I like my salmon on the rare side, but cook as you like it). Then add the scallops and cook for 1 further minute. Throw in the Thai Basil and stir though.
- Serve with whatever green vegetables you like (asparagus, bok choy, broccolini, sugar snap peas) and top each salmon fillet with 4 scallops, a few spoons of the sauce and some extra Thai Basil.
- Salmon and other fatty fish are some of the best dietary sources of omega-3 fatty acids, which have anti-inflammatory benefits. Omega-3's also help to protect you brain and cardiovascular function.
- If you don't eat seafood, you could easily substitute chicken as the primary protein in the meal.
- Thai Basil, like other Basil's is rich in essential oils responsible for it's characteristic flavour and aroma. Thai Basil also helps to calm digestive upsets, is antibacterial and is rich in antioxidants.