Easy and delicious, this sugar seared salmon is served with wilted bok choy and a coconut lime sauce.
While the Bok Choy is Cooking: Prepare the sugar rub by stirring together the sugar, salt and pepper. Gather your sauce ingredients and if you have time, measure them out and have them handy, so your sauce will come together quickly later.
Cook the Salmon: Moisten salmon fillets slightly with a bit of water, then generously sprinkle top with sugar rub. Wipe the skillet clean with a paper towel then return to the burner over medium heat. Melt 2 Tbsp butter in skillet. Place salmon in skillet, with the side with the sugar rub down. Allow to cook undisturbed for about 2 minutes, then cook a further 2 minutes, moving the fillets around in the pan a bit, until the underside is deep golden and caramelized. Sprinkle the top with some sugar rub, then flip over and cook the other side until golden, about 3-4 minutes more. Remove salmon to a plate.
Prepare the sauce: Keep the browned butter in the skillet and place skillet over medium heat. Add the lemongrass and ginger to the skillet and stir, scraping up any browned bits and cooking for 30 seconds or so. Add the coconut milk, fish sauce, brown sugar, turmeric, lime zest, lime juice and kaffir lime leaves, if using. Bring sauce to a boil. Allow to gently boil and reduce for a couple of minutes. Taste and season with salt and pepper, as needed and to taste. If you feel the salmon needs a warm up, you can set it in the skillet with the hot sauce for a minute.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!