Best Salmon With Ginger And Lemon Grass Broth Recipes

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SALMON WITH GINGER AND LEMON GRASS BROTH



Salmon With Ginger And Lemon Grass Broth image

Provided by Nigella Lawson

Categories     dinner, quick, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 9

3 cups fresh or canned chicken stock or fish stock
1 stalk lemon grass, trimmed and halved lengthwise and crosswise
1 scallion, cut crosswise into thirds and julienned
1 2 1/2-inch piece ginger, peeled and finely julienned
Juice of 1 lime
3 tablespoons fish sauce (nam pla)
1 1-pound piece of salmon fillet, skinned and cut into 1/2-inch cubes
1 cup shiitake mushrooms, trimmed and thinly sliced
2 cups sliced ( 1/2 inch thick) baby bok choy

Steps:

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

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 2434 milligrams, Sugar 3 grams

GINGER SALMON



Ginger Salmon image

This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!

Provided by SVPORTER

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, blend olive oil, honey, Dijon mustard and ginger
  • Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g

SALMON RICE BOWLS WITH COCONUT-GINGER BROTH



Salmon Rice Bowls with Coconut-Ginger Broth image

This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

Provided by Anna Stockwell

Categories     Salmon     Breadcrumbs     Paprika     Mayonnaise     Coconut     Ginger     Lime     Chickpea     Bean     Kale     Rice     Dinner     Quick and Healthy     Dairy Free     Fish

Yield 4 servings

Number Of Ingredients 20

For the Salmon:
3 Tbsp. virgin coconut oil
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
4 (4-6-oz.) salmon fillets
2 Tbsp. mayonnaise
For the Broth, Beans and Greens, and Assembly:
1 (14.5-oz.) can coconut milk
2 Tbsp. finely grated ginger (from one 3" piece)
1 tsp. sugar
1 1/2 tsp. kosher salt, divided
1 Tbsp. fresh lime juice
2 Tbsp. virgin coconut oil
1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
1 bunch curly kale, stems removed, torn into small pieces
4 cups steamed rice
Lime wedges (for serving)

Steps:

  • Cook the Salmon:
  • Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
  • Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
  • Make the Broth and Beans and Greens and Assemble:
  • Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
  • Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
  • Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

SEAFOOD SHUMAI IN A LEMON GRASS BROTH



Seafood Shumai in a Lemon Grass Broth image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 cups master seafood mixture, recipe follows
1 egg
2 ounces chopped, frozen butter
1 package shumai wrappers
Lemongrass Broth, recipe follows
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper
1 onion, sliced
1 jalapeno sliced with the seeds
4 slices peeled ginger
6 stalks lemongrass, sliced, white part only
1/4 cup fish sauce
4 cups chicken stock
Dash white pepper
1 lemon, juiced

Steps:

  • In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
  • Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
  • Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
  • In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
  • In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

SALMON WITH GARLIC AND GINGER



Salmon with Garlic and Ginger image

A citrus marinade sparked with garlic and ginger perks up the salmon fillets Patricia Cohen prepares in her Floral City, Florida home. She relies on her microwave to cook the fish in minutes.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup minced fresh parsley
4 teaspoons minced fresh gingerroot
6 garlic cloves, minced
1 to 2 tablespoons lemon juice
1 to 2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 tablespoon olive oil
4 salmon fillets (6 ounces each)

Steps:

  • In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

Nutrition Facts :

GINGER-DILL SALMON



Ginger-Dill Salmon image

Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.

Provided by Ali Slagle

Categories     dinner, weekday, salads and dressings, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2-pound) salmon fillet, skin-on or skinless
Kosher salt and black pepper
6 tablespoons finely chopped dill
1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel)
2 tablespoons extra-virgin olive oil, plus more for serving
1 grapefruit
2 oranges
6 small radishes, cut into thin wedges
1 avocado
Flaky sea salt, for finishing (optional)

Steps:

  • Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
  • In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
  • As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
  • Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

LEMON GINGER SALMON



Lemon Ginger Salmon image

Our favourite fish recipe from Johanna Burkard (author of The Comfort Food Cookbook, 300/400 Best Comfort Food Recipes - my favourite cookbooks). I often use steelhead trout instead of the salmon, chives instead of the green onions and bottled ginger instead of the fresh but never omit the lemon juice and zest, or the sesame oil.

Provided by Lille

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 salmon fillets
2 green onions
1 1/2 teaspoons fresh gingerroot, minced
1 garlic clove, minced
2 tablespoons reduced sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon granulated sugar
1 teaspoon sesame oil

Steps:

  • Chop green onions. Reserve green tops for garnish.
  • In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
  • Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
  • Preheat oven to 425°F.
  • Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
  • Garnish with reserved green onions. Sesame seeds also make a nice garnish.
  • Salmon could be grilled or microwaved instead of baking in the oven.

BAKED SALMON WITH COCONUT BROTH



Baked Salmon with Coconut Broth image

This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 14

1 smashed clove garlic
1/2 thinly sliced small red chile
1 chopped stalk lemongrass (outer layers removed)
1/2 cup Cleansing Broth
1 cup light coconut milk
Two 5-ounce skinless fillets wild salmon
2 tablespoons extra-virgin olive oil, divided
Coarse salt
1/2 sliced red onion
1 cup thinly sliced carrots
1 sliced head baby bok choy
1 cup cooked brown rice, divided
Sliced scallion, for garnish
Lime, for garnish

Steps:

  • In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
  • Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
  • Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
  • For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g

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