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Hoisin-glazed Wild Alaska Salmon in Ginger Broth

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield Makes 4 servings
Chefs Stefani Marnon and Naomi Everett competed in the Great American Seafood Cook-Off in New Orleans, Louisiana. As finalists, they modified their recipe for home cooks. For more about this year's contest, visit greatamericanseafoodcookoff.com.

Ingredients

  • 2 (10.5-ounce) cans condensed chicken broth, undiluted
  • 1 lemongrass stalk
  • 1 (1-inch) piece fresh ginger, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon garlic-chili sauce
  • 1 tablespoon oil
  • 4 (6-ounce) wild Alaska salmon fillets
  • 1/4 cup hoisin sauce
  • 2 carrots, cut into thin strips
  • 1 zucchini, cut into thin strips
  • 6 cups shredded napa cabbage
  • 1/2 bunch green onions, chopped
  • 1/2 bunch fresh cilantro, chopped
  • Garnishes: chopped green onions, fresh cilantro leaves

How to Make It

  1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Remove ginger and lemongrass; discard.

  2. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin-side up; cook 2 to 3 minutes or until browned. Turn fillets over, and brush browned flesh of each fillet with 1 tablespoon hoisin. Place skillet in oven. Bake at 450º for 7 to 10 minutes or until desired degree of doneness.

  3. Add carrots and zucchini to broth mixture. Simmer 5 minutes, and add cabbage. Simmer 2 more minutes or until cabbage is wilted. Add green onions and cilantro. Spoon broth into bowls; top with salmon. Garnish, if desired.