Salmon In A Light Fragrant Broth Recipes

BAKED SALMON WITH COCONUT BROTH

Baked Salmon with Coconut Broth image

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

Ingredients

1 smashed clove garlic
1/2 thinly sliced small red chile
1 chopped stalk lemongrass (outer layers removed)
1/2 cup Cleansing Broth
1 cup light coconut milk
Two 5-ounce skinless fillets wild salmon
2 tablespoons extra-virgin olive oil, divided
Coarse salt
1/2 sliced red onion
1 cup thinly sliced carrots
1 sliced head baby bok choy
1 cup cooked brown rice, divided
Sliced scallion, for garnish
Lime, for garnish

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

Crispy Salmon in Vegetable Broth image

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 small egg yolk (use a pasteurized egg)
1/2 tsp Dijon mustard
1/2 cup each extra-virgin olive oil and olive oil
1/4 clove garlic, smashed into a paste
1/2 tsp salt
Lemon juice
3 cups fat-free chicken (or vegetable) broth
8 bulbs baby fennel and leafy tops
4 salmon fillets (about 5 oz each)
1 tsp extra-virgin olive oil
Sea salt and freshly ground black pepper
1/2 cup diced parsnips
1 handful each fresh basil and mint, chopped

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

Salmon in a Light, Fragrant Broth image

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

Ingredients

1 1/4 cups chicken broth
1 stalk lemongrass, trimmed, peeled, white part finely sliced
2 shallots, peeled, finely sliced
1 red chili pepper, finely sliced
3 1/2 ounces oyster mushrooms, finely sliced or 3 1/2 ounces shiitake mushrooms
1 teaspoon superfine sugar
1 tablespoon vegetable oil
2 (4 1/4 ounce) salmon fillets, pin-bones removed
salt & freshly ground black pepper
3 1/2 ounces baby spinach leaves
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice

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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