Salmon in Lemongrass Broth

Categories: Soups- stews- chowders

Ingredients

• 4 oz. Pad Thai noodles or rice sticks
• 4 lime leaves or 2 Tbsp. fresh lime juice
• 4 green onions, thinly bias-sliced
• 3 stalks lemongrass, finely chopped (about 1/4 cup)
• 2 carrots, thinly sliced
• 2 inches fresh ginger, finely chopped (2 Tbsp.)
• 1 to 2 Tbsp. Asian fish sauce (Nam Pla)
• 1 to 2 jalapeno peppers, finely chopped
• 1/4 tsp. salt
• 4 oz. spinach, stems trimmed (about 3 cups)
• 1/2 cup fresh cilantro leaves
• 4 4oz. steamed, grilled or broiled salmon fillets

Directions

1. Soak the noodles or rice sticks in hot tap water for 3 minutes or until softened. Drain; set aside.
2. Bring 6 cups water to boiling in a large saucepan. Add lime leaves or lime juice, green onion, lemongrass, carrots, ginger, fish sauce, jalapenos, salt and drained noodles. Simmer, uncovered, for 3 minutes. Remove from heat; stir in spinach and cilantro.
3. To serve, reheat salmon in steamer basket until just heated through. Ladle hot broth into six large soup bowls, dividing the vegetables and noodles evenly. Break salmon into bite-size pieces. Divide evenly among soup bowls.

4. Grilled or Broiled Salmon option:

5. Brush four 4 oz. skinless salmon fillets lightly with roasted peanut oil or cooking oil.
6. To grill, place fish in a wire grill basket lightly coated with nonstick cooking spray. Grill, uncovered, directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish just flakes easily with a fork, turning once.
7. To broil, place fish on the unheated rack of broiler pan. Broil 4 inches from heat for 4 to 6 minutes; let cool slightly.

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