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."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
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
directions
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
