I haven't tried this yet but felt I needed to point out something. IamLisa gave it a really bad review that it truly didn't deserve. Apparently she misread the quantity of carrots as 2 cups and zucchini as 1 cups when it says 2 carrots and 1 zucchini which do not come close to 3 cups of veggies. Nappa is like spinach it boils down to almost nothing but adds moisture. I think this recipe should be right on the money and I plan to make it. When I do, I'll let everyone know how it turns out.
Hoisin-glazed Wild Alaska Salmon in Ginger Broth
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.
- 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
- 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.
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