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.

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.