Hoisin-glazed Wild Alaska Salmon in Ginger Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chefs Stefani Marnon and Naomi Everett competed in the Great American Seafood Cook-Off in New Orleans, Louisiana. As finalists, they modified their recipe for home cooks. For more about this year's contest, visit . Ingredients:
2 (10.5-ounce) cans condensed chicken broth, undiluted |
1 lemongrass stalk |
1 (1-inch) piece fresh ginger, sliced |
1 tablespoon fish sauce |
1 tablespoon garlic-chili sauce |
1 tablespoon oil |
4 (6-ounce) wild alaska salmon fillets |
1/4 cup hoisin sauce |
2 carrots, cut into thin strips |
1 zucchini, cut into thin strips |
6 cups shredded napa cabbage |
1/2 bunch green onions, chopped |
1/2 bunch fresh cilantro, chopped |
garnishes: chopped green onions, fresh cilantro leaves |
Directions:
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Remove ginger and lemongrass; discard.
2. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin-side up; cook 2 to 3 minutes or until browned. Turn fillets over, and brush browned flesh of each fillet with 1 tablespoon hoisin. Place skillet in oven. Bake at 450ยบ for 7 to 10 minutes or until desired degree of doneness.
3. Add carrots and zucchini to broth mixture. Simmer 5 minutes, and add cabbage. Simmer 2 more minutes or until cabbage is wilted. Add green onions and cilantro. Spoon broth into bowls; top with salmon. Garnish, if desired.
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