Grilled Salmon in Lemongrass Broth
Serves: 4
Prep Time: 20 mins
Cook Time: 30 mins
Nutrition Score per serving:
(21/2 cups broth and 1 salmon fillet): 484 calories, 21 g fat (40% of calories), 4 g saturated fat, 33 g carbs, 40 g protein, 3 g fiber, 66 mg calcium, 2 mg iron, 705 mg sodium
Ingredients
4 ounces pad thai* or fettuccine noodles2 tablespoons minced fresh gingerroot
1 stalk lemongrass,* outer leaves removed, core thinly sliced
1–2 jalapeño peppers, stemmed and seeded
3 tablespoons fish sauce* or low-sodium soy sauce
16 fresh shiitake mushrooms, stemmed, each cap quartered, or button mushrooms
4 scallions, trimmed and thinly sliced on the diagonal
2 large carrots, trimmed, peeled, and thinly sliced
1 small bunch watercress, stems trimmed
4 (6-ounce) salmon fillets, skinned
1 teaspoon canola oil
1 /2 cup cilantro leaves, for garnish
*These ingredients can be found in the Asian-food section of supermarkets.
Directions
Place pad thai noodles in a large bowl and cover with hot tap water. Let soak for 2 minutes or until slightly softened. Drain; set aside.
Combine gingerroot, lemongrass, and jalapeño in a food processor and process until minced. Transfer to a medium saucepan and add 6 cups of water, along with fish sauce. Bring broth to a boil and simmer for 10 minutes. Stir in shiitakes, scallions, carrots, and softened noodles. Bring soup mixture back to a boil, reduce the heat to medium-low, and simmer for 8 minutes, or until the carrots are tender. Stir in watercress. Next, decide how you’d like to cook the salmon: in the broth or on the grill.
In the broth: Add the fillets to the soup just after you add the watercress. Cook for approximately 5 minutes or until salmon is flaky.
On the grill: Cover soup and keep warm. Preheat grill to medium (or turn on broiler). Brush fillets with oil, and cook about 3 minutes on each side, or until fish turns opaque in center.
Ladle equal portions of broth, noodles, and vegetables into four shallow bowls, then add a salmon fillet to each bowl. Garnish with cilantro.
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