Grilled Salmon in Lemongrass Broth
- 4 ounces pad thai* or fettuccine noodles
- 2 tablespoons minced fresh gingerroot
- 1 stalk lemongrass,* outer leaves removed, core thinly sliced
- 1 - 2 jalapeno 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 ounces salmon fillets, skinned
- 1 teaspoon canola oil
- 1 cup cilantro leaves, for garnish
- *These ingredients can be found in the Asian-food section of supermarkets.
- 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 jalapeno 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
Per serving: 528 kcal cal., 25 g fat (5 g sat. fat), 33 g carb., 5 g fiber, 4 g sugar, 42 g pro., 76 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet