Ingredients
- For the broth:
- 2 cans 2 cans (12 oz. each) chicken stock
- 1 Tablespoon 1 Tablespoon fish sauce
- 1 Tablespoon 1 Tablespoon garlic chili paste
- 1 1 inch fresh ginger, sliced
- 1 1 stalk lemongrass
- For the fish:
- 4 4 Alaska Salmon fillets (6 oz. each), fresh or thawed
- 4 Tablespoons 4 Tablespoons hoisin sauce
- For the salad:
- 1 1 small head of Napa cabbage, shredded
- 2 2 carrots, julienned
- 1 1 zucchini, julienned
- 1/2 bunch 1/2 bunch scallions, rough chopped
- 1/2 bunch 1/2 bunch cilantro, rough chopped
Servings:
Units:
Instructions
- To make the broth, simmer the stock with the fish sauce, garlic sauce, ginger and lemongrass until the flavors infuse, about 20 minutes.
- Remove ginger and lemongrass and discard.
- Pan-sear the salmon in an ovenproof pan, flesh side down. When browned, turn the salmon over and brush 1 tablespoon of hoisin sauce on each
- fillet. Place the entire pan into an oven preheated to 450F and cook an additional 7 to 10 minutes. Cook just until fish is opaque
- throughout.
- When the fish is in the oven, add cabbage mixture into broth and heat until wilted, about 5 minutes. Serve in bowls, adding the cabbage
- mixture first, then the fish on top and the broth around the sides.
Recipe Notes
Recipe by Alaskan Chefs Stefani Marnon and Naomi Everett
Share this Recipe
