1 6-oz portion wild salmon, skin removed and cut into 1x2-inch segments

3 shallots, trimmed and peeled, cut into rings

3 cloves garlic, finely grated on a micro plane 

6 oz oyster mushrooms, torn into hearty strips

1 tbsp finely grated ginger

1 tbsp red curry paste

1 13.5 oz can coconut milk

2 tsp fish sauce

3 makrut lime leaves 

1 makrut lime, or a small lime

2 cups chicken or veg stock  

1 bundle glass noodles

     

1/2 Fresno chile, very thinly sliced  

1/2 cups green beans, very thinly sliced on a long diagonal

1/4 cup cilantro leaves

  

In a large heavy bottomed skillet, sauté shallots in olive oil until translucent and softened over medium heat, stirring occasionally, about 9 minutes. Scoot shallots to the coolest zone of the pan and add the mushrooms. Adding more oil to the pan as needed, sauté mushrooms until browned and crispy in parts, stirring occasionally, about 5 minutes.

 

Add the garlic and ginger and toss through the shallots and mushrooms. Add another drizzle of oil as needed. Cook for 1-2 minutes or until fragrant. Add the curry paste and toss through the mixture to coat. Add the stock and fish sauce and heat until steaming. Add the lime leaves and coconut milk and stir until uniform. 

    

Meanwhile, cook glass noodles in boiling water until tender according to package instructions.

In a small skillet, heat a generous drizzle of olive oil until it shimmers. Add the salmon pieces and sear on one side until the edges turn opaque, about 2-3 minutes.  Transfer salmon to a small plate. 

Finely grate the skin of 1/2 the makrut lime (or small lime) into the broth and stir it in, then divide the noodles between two bowls. Ladle the curry chowder onto the noodles, nestle in the salmon, then add the prepared garnishes. Eat at once.