Hoisin-glazed Wild Alaska Salmon in Ginger Broth

2 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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Makes 4 servings
By Stefani Marnon and Naomi Everett and Stefani Marnon and Naomi Everett
May 2008
RECIPE BY Coastal Living

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

Step 1

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

Step 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.

Step 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.

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Ratings & Reviews

shazlitt's Review

IamLisa
October 20, 2012
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.

IamLisa's Review

shazlitt
August 31, 2011
I made this last night and initially followed the recipe to the letter. I immediately wondered how approximately 2.5 cups of broth could even come close to accommodating the 10+ cups of vegetables this recipe calls for, but decided to forge ahead anyway. I figured that maybe somehow it would work out, but there was no way - the carrots and zucchini alone completely overwhelmed the small amount of liquid, and I didn't even use the entire two cups of carrots. So, in order to try to make it work I added enough extra chicken broth to allow a small amount of broth to exist, but of course that diluted the flavors of the ginger and lemongrass, which I had already discarded. In the end it was edible and seemed exceedingly healthy, but if I made it again, which I probably won't, I would at least double, if not triple, the first five ingredients. Also, it says it makes four servings. Really? Ten cups of veggies divided up among four people? About a cup and a half a person was more than enough.