GRILLED SALMON IN LEMONGRASS BROTH

GRILLED SALMON IN LEMONGRASS BROTH image

Number Of Ingredients 14

4 ounce Pad Thai noodles or rice sticks
3-inch piece of ginger, peeled and sliced
3 stalks lemongrass, outer leaves removed and thinly sliced
4 Kaffir lime leaves or 2 tablespoons fresh lime juice
1 -2 jalepeňo chilies or to taste
6 cups water
2 tablespoons nuoc mam or Thai fish sauce
2 large carrots, about 6 ounces, peeled and thinly sliced
16 shitakes, about 3 ounces, washed, stemmed, and quartered
4 green onions, trimmed and sliced thinly on the diagonal
4 ounces tat soi or watercress, stems trimmed
½ cup cilantro leaves for garnish
4 salmon fillets, skinned, about 6 ounces each
1 teaspoon canola oil

Steps:

Preheat the grill or broiler. Soak the rice sticks in hot tap water for 3 minutes or until softened. Drain. Mince the ginger, lemongrass, lime leaves, and chilies finely by hand or in a small chopper. Bring the water to a boil in a medium saucepan and add the ginger, lemongrass, lime leaves, and chilies. Season to taste with nuoc man. Add the carrots. Shitakes, green onions, and the drained noodles. Simmer about 1 minute. The broth can be made ahead to this point. Just before serving, stir in the tat soi or watercress. This will keep them green and crisp Brush the salmon with the oil and grill or broil 3 minutes per side or until the fish turns opaque and medium rare. Assembly: Ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly. Top with the salmon and garnish with cilantro. Cooking with Nora