Salmon with an Asian Broth

This is a nice and light way to serve salmon. Adjust the spiciness to your taste.

Ingredients

1. 4 - 6 oz. salmon fillets
2. 4 tbs fish sauce
3. 1 inch piece lemon grass, crushed
4. 1 shallot
5. 1-2 Thai red chillies
6. 2 shitake mushrooms
7. 2 c. baby spinach
8. 1 small zucchini
9. 2 c. chicken or vegetable stock
10. 1 tsp sugar
11. 1 tbs vegetable oil
12. salt and pepper
13. 1 tbs. lime juice

Method

1. Season the salmon with 2 tbs of fish sauce and set aside
2. Finely slice the mushrooms, shallot and chillies. Wash the spinach and drain. Finely slice the zucchini lengthwise on a mandolin.
3. Bring the stock to a boil, add the sugar, fish sauce, lemon grass, shallots, and chillies. Let simmer for 10 minutes. Add the sliced zucchini after 8 minutes.
4. Heat oil in a frying pan and sear the salmon for 2 minutes per side. Season with salt and pepper.
5. Blanch the spinach in the hot broth just until wilted. Remove from broth and divide the spinach between four bowls. Place a piece of salmon on top of spinach.
6. Add the lemon juice to the broth and adjust the seasoning. Remove the lemon grass. Pour broth around the salmon.

Serves: 4