Salmon in a Light Fragrant Broth
Quick and easy dinner. Add noodles to make it more filling.The vegetables can be varied. Fennel or shredded kale would go well.
4 Pieces Salmon (approx 600g)
1 Tablespoon Thai Fish Sauce
1 Small Red Onion, peeled
1 Small Red Chilli
2 cm piece of Fresh Ginger, peeled
150g Mushrooms- shitake, brown or whatever you have
½ Zucchini (courgette)
1/3 Red Capsicum (Red Pepper)
2 Lemon Grass Stalks, peeled
1 Teaspoon White Sugar
100g Baby Spinach Leaves
1 Tablespoon Extra Virgin Olive Oil
Handful Coriander Leaves
1 Spring Onion (Shallot/Green Onion)
2 Tablespoons Thai Fish Sauce
Juice of ½ a Lime
1.4 Litres Vegetable Stock (I used Vegeta stock powder and water)
Salt and Pepper
Skin the salmon fillets and cut into 2 or 3 pieces each. Sprinkle with 1 Tablespoon Thai fish sauce. Set aside.
Make up the vegetable stock in a pan.
Chop finely the ginger, chilli, red onion and lemon grass.
Add these to the stock along with the sugar.
Simmer for 10 minutes.
Slice the mushrooms, make fine slices of the zucchini, capsicum and carrot.
Add all of these to the simmering stock.
Heat a heavy based pan to hot with the olive oil.
Season the salmon with salt and pepper.
Add the salmon to the hot pan and sear on one side.
Turn over and cook for a couple more minutes, then turn off the heat.
Chop the spring onion and coriander ready for garnish.
Rinse the spinach. Add to the broth.
Add lime juice and remaining 2 tablespoons Thai fish sauce to the broth.
Place the salmon on the base of 4 soup bowls.
Spoon over the vegetables and broth.
Garnish with chopped coriander and spring onion.
You may want to serve this with cooked vermicelli rice noodles in the dish too to make it more filling.