Poached Kvarøy Arctic Salmon with Butternut Broth By Chef Monica Glass for Edible Philly

Ingredients

• 4 Kvarøy Arctic Salmon Fillets
• 1 butternut squash, medium to large sized
• ¼ + 2 TBSP cup coconut oil, divided
• 3 cloves | 12 grams garlic, minced
• 1 ½ tsp | 6 grams ginger, peeled and minced
• 1 stalk lemongrass, smashed and cut into pieces
• 2 Thai chilis, seeds removed and sliced
• 4 cups | 32 oz vegetable stock
• ½ cup | 115 grams coconut milk
• 2 TBSP | 25 grams palm sugar (or coconut sugar or brown sugar)
• 3 drops | 4 grams fish sauce
• Salt
• Pepper
• 150 grams Chinese broccoli (can substitute spinach)
• 1 package vermicelli rice noodles, for serving