Salmon In Lemongrass Ginger Broth With Bok Choy And Shiitakes Recipes

SALMON WITH GINGER AND LEMON GRASS BROTH

Steps:

• In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
• Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
• Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

SALMON IN LEMONGRASS-GINGER BROTH WITH BOK CHOY AND SHIITAKES

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Bring a medium pot with 3 cups of water to a boil. Thoroughly rinse produce and pat dry. Stem cilantro. Stem and slice mushrooms into 1/4" strips. Halve lime. Trim root end of baby bok choy, then cut into quarters lengthwise. Slice red Fresno chile into thin rounds. Cut lemongrass in half lengthwise. Be careful - lemongrass is very tough! Trim and thinly slice green onions on an angle (bias). Rinse salmon and pat dry. 2 Prepare the Broth Reduce boiling water to a simmer and add vegetable base, lemongrass, half the green onion, half the cilantro, juice of the lime (reserving a small bit of juice for garnish), soy sauce, half the Fresno chile (to taste), and chopped ginger. Simmer for 10 minutes. 3 Saute the Mushrooms Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and mushrooms and cook 4-5 minutes, or until browned. Season with a pinch of salt and pepper. Transfer to a plate and set aside. Wipe pan clean. 4 Cook the Salmon Return pan used for mushrooms to medium-high heat. Season salmon with a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook salmon on each side for 4-5 minutes, or until browned, firm, and a minimum internal temperature of 145 degrees is reached. 5 Cook the Bok Choy Bring broth to a low simmer. Add baby bok choy (reserve a few leaves for garnish) and let wilt for 1-2 minutes before serving. 6 Plate the Dish Ladle broth with bok choy into a bowl. Add sautéed mushrooms and reserved bok choy leaves to the bowl. Add salmon, garnish with remaining Fresno chile (to taste), remaining cilantro, and remaining green onions. Finish with a squeeze of lime juice.

GINGER-SOY SALMON & BOK CHOY

Steps:

• Heat broiler.
• Heat oil in a a large, deep oven proof nonstick skillet.
• Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
• Add bok choy, mushrooms and carrots.
• Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
• Remove to a serving bowl; cover to keep warm.
• Place salmon skin side down in skillet,
• In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
• Spoon about half of soy sauce mixture over salmon.
• Broil 4 to 6 minutes until salmon is just cooked through.
• Drizzle with remaining soy sauce mixture and serve with the vegetables.
• Top with sesame seeds, if desired.