Grilled Salmon In Lemongrass Broth Recipes

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.

GRILLED SALMON IN LEMONGRASS BROTH

Steps:

• Preheat the grill or broiler. Soak the rice sticks in hot tap water for 3 minutes or until softened. Drain. Mince the ginger, lemongrass, lime leaves, and chilies finely by hand or in a small chopper. Bring the water to a boil in a medium saucepan and add the ginger, lemongrass, lime leaves, and chilies. Season to taste with nuoc man. Add the carrots. Shitakes, green onions, and the drained noodles. Simmer about 1 minute. The broth can be made ahead to this point. Just before serving, stir in the tat soi or watercress. This will keep them green and crisp Brush the salmon with the oil and grill or broil 3 minutes per side or until the fish turns opaque and medium rare. Assembly: Ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly. Top with the salmon and garnish with cilantro. Cooking with Nora

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.