Salmon with an Asian Broth

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


  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


  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

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