Page 149 - 201415_TOH_Cookbook

HOISIN-GLAZED WILD ALASKA SALMON WITH GINGER
LEMONGRASS BROTH
ALASKA SEAFOOD MARKETING INSTITUTE
INGREDIENTS
PREPARATION
1. To make the broth: In a pot, com- bine the stock, ish sauce, garlic chile paste, ginger and lemongrass, bending the lemongrass stalk if nec- essary to it inside the pot. Simmer gently unil the lavors of ginger and lemongrass have infused into the stock, approximately 20 minutes. Strain the stock, discarding the ginger and lemongrass, and return to the stove.
2. Preheat oven to 450°F.
3. Heat a thin ilm of oil in an ov- enproof pan over high heat. Sear the salmon, lesh-side down, unil browned, approximately 2 minutes. Turn salmon over and brush with
1 tablespoon hoisin sauce. Trans- fer pan to the oven and bake unil opaque all the way through, 7 to 10 minutes.
4. Meanwhile, add cabbage, carrots, zucchini, green onions and cilantro to the stock and heat gently unil the cabbage has wilted, 5 minutes.
5. To serve, ladle the broth and cab- bage into 4 bowls. Place the salmon on top and ladle more broth around the sides.
Serves 4
2 (12-ounce) cans chicken stock
1 tablespoon ish sauce
1 tablespoon garlic chile paste
1 inch fresh ginger, sliced thinly
1 stalk lemongrass, smashed with the side of a chef’s knife to soten
Vegetable oil
4 (6-ounce) Alaska salmon illets, fresh or thawed
4 tablespoons hoisin sauce 1 small head Napa cabbage, shredded 2 carrots, sliced into matchsicks 1 zucchini, sliced into matchsicks 1/2 bunch green onions,
coarsely chopped 1/2 bunch cilantro, coarsely chopped
Taste of Home – Page 135