Seared Salmon and Noodles in Coconut-Ginger Broth
Note: If you like your soup hot, feel free to thinly slice a serrano chile and add it to the broth with the ginger and garlic.
• 1 (13 to 14 oz.) can coconut milk
• 3 c. chicken broth or stock
• 2 tbsp. grated ginger root
• 2 garlic cloves, thinly sliced
• 2 tbsp. fish sauce
• 2 tbsp. freshly squeezed lemon juice
• 2 tbsp. brown sugar
• 10 baby bok choy leaves, cut in half lengthwise
• 2 tsp. olive oil
• 4 (6 oz.) salmon fillets, skin removed
• 1/4 tsp. salt
• 8 oz. dried wide rice noodles, cooked according to package directions
To prepare broth: In a 3-quart saucepan, combine the coconut milk, broth, ginger and garlic. Bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes. Add the fish sauce, lemon juice and brown sugar. Stir to combine. Add the bok choy and cook for another 3 minutes or until the bok choy is tender but still slightly crispy.
To prepare salmon: Meanwhile, heat a large nonstick pan over high heat with olive oil. Season with the salt. Place the fillets in the pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three-quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center.
To assemble: Divide cooked noodles between 4 serving bowls. Pour the hot broth, along with the bok choy, over the noodles and place 1 salmon fillet on top of each bowl. Serve hot.
Nutrition information per serving:
Calories 710 Fat 32 g Sodium 1,700 mg
Carbohydrates 60 g Saturated fat 18 g Total sugars 10 g
Protein 45 g Chol 100 mg Dietary fiber 3 g
Exchanges per serving: 2 starch, 2 carb, 5½ medium-fat protein, ½ fat.