Salmon In A Light Fragrant Broth Recipes
BAKED SALMON WITH COCONUT BROTH
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
- Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
- For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.
Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g
CRISPY SALMON IN VEGETABLE BROTH
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
- Bring broth to a boil in a large pan; add fennel and cook 4 minutes. Pat salmon on both sides with oil, season with salt and pepper and place skin side down in a frying pan. Cook on medium heat for 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1/2 tbsp aioli.
SALMON IN A LIGHT, FRAGRANT BROTH
You don't need a heavy main course to weigh you down, but you do want something special like fresh salmon bathed in a fragrant, lime-scented broth with a little kick of lime juice. Serve with rice or noodles if you like.
Provided by English_Rose
Categories Thai
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms and sugar and reduce the heat; simmer for ten minutes.
- In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper.
- Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top.
- Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve.
Nutrition Facts : Calories 300.2, Fat 13.4, SaturatedFat 2.2, Cholesterol 54.8, Sodium 1315.4, Carbohydrate 13.8, Fiber 2.6, Sugar 4.9, Protein 32
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