Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Stefani Marnon and Naomi Everett
Recipe by Coastal Living May 2008

Gallery

Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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