Salmon With Ginger And Lemon Grass Broth Food

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.

LEMON GINGER SALMON

Steps:

• Chop green onions. Reserve green tops for garnish.
• In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
• Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
• Preheat oven to 425°F.
• Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
• Garnish with reserved green onions. Sesame seeds also make a nice garnish.
• Salmon could be grilled or microwaved instead of baking in the oven.