Salmon With Ginger And Lemon Grass Broth

By Nigella Lawson

Salmon With Ginger And Lemon Grass Broth
Jonathan Player for The New York Times
Total Time
20 minutes
Rating
4(175)
Comments
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Ingredients

Yield:2 to 3 servings
  • 3cups fresh or canned chicken stock or fish stock
  • 1stalk lemon grass, trimmed and halved lengthwise and crosswise
  • 1scallion, cut crosswise into thirds and julienned
  • 12½-inch piece ginger, peeled and finely julienned
  • Juice of 1 lime
  • 3tablespoons fish sauce (nam pla)
  • 11-pound piece of salmon fillet, skinned and cut into ½-inch cubes
  • 1cup shiitake mushrooms, trimmed and thinly sliced
  • 2cups sliced ( ½ inch thick) baby bok choy
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

377 calories; 21 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 2434 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.

  2. Step 2

    Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.

  3. Step 3

    Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

Ratings

4 out of 5
175 user ratings
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Comments

Meta

This was pretty good tho the broth was kind of weak. Probably would change the proportions to increase the amount of broth and decrease the amount of water. Also added about 1/2 lb of rice noodles, cooked, to add more substance to the dish. Worked out well.

Deborah

I don't really understand the need to steam the salmon separately.

Has anyone tried adding salmon to the broth off the heat? I would think that after broth has simmered you could turn off the heat, add the salmon and let it poach gently in the broth for 3 minutes and serve. Eliminate one step.

Margaret

Use all broth. I used 8 cups of bone broth and I also added 2T of soy sauce.

Holly

Poached the salmon. Didn’t get lemongrass TJ didn’t have but used TJ miso broth no water. Really nice!!!

myraf

Good idea but needs more oomph. Added seaweed and soaked dried shiitakes and used 4 c veggie stock and 2 c of the mushroom water. 3 tsp of lemongrass powder (maybe add that to the tbs avocado and tbs sesame oil in which 6 scallions and 6 baby bellas are briefly sautéed before broth goes in). Bag of “bok choy tips” washed and sliced and added after a package of “green noodles”. Salmon steamed on the broth before these additions, broken into large chunks (and skinned) and added after bok choi.

Kathryn

If you're lucky enough to live by an Asian market, using flower shiitake mushrooms takes this to another level.

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