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