Roasted salmon with mussels and lemongrass

by Vasilis Sporos


  • 2 Salmon fillet 150g each
  • 300ml Olive oil
  • 1kg Fresh mussels
  • 400ml Coconut milk
  • 30g Green curry paste
  • 1 Small onion chopped
  • 1 Clove of garlic chopped
  • 2 Clusters of lemongrass in thin slices
  • 5g Turmeric
  • 10 Sheets coriander freshly chopped
  • 100ml Sake
  • Salt
  • Pepper

Let’s grill together step by step


Preheat a cast iron pan on the roaster. Add olive oil and right after the mussels.


Sauté gently for about 10 seconds and add the sake. Cover tightly with a lid and let the mussels to cook for 4 minutes.


Remove the lid and add the coconut milk, the green curry paste, turmeric, onion and garlic, lemongrass, salt and pepper.Boil for 6 minutes until the sauce  is tied.


Rub salmon all over with sesame oil and season with salt and pepper. Bake for 3 minutes each side.


We set it with mussels in the base of the dish, sprinkle with the chopped coriander and the salmon above.