Best 6 Salmon With Ginger And Lemon Grass Broth Recipes

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Indulge in a culinary journey to Southeast Asia with this tantalizing Salmon with Ginger and Lemongrass Broth. This delightful dish combines the vibrant flavors of lemongrass, ginger, and salmon, creating a harmonious balance of sweet, sour, and savory notes. The broth, infused with aromatic herbs and spices, forms a flavorful base for the tender salmon fillets, while the addition of vegetables like carrots, celery, and bell peppers adds a delightful crunch and extra layer of flavor.

This recipe provides a step-by-step guide, ensuring even novice cooks can recreate this delectable dish in the comfort of their own kitchens. Along with the main recipe, the article also includes variations to cater to different dietary preferences and taste buds. Discover a vegan version that replaces the salmon with tofu, a spicy rendition that incorporates chili peppers for a fiery kick, and a gluten-free adaptation that uses tamari instead of soy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

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.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

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

Tips:

  • Choose the right salmon: Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, which is often treated with antibiotics and pesticides.
  • Prep your salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. Remove any pin bones from the fillets with a pair of tweezers.
  • Make the ginger-lemongrass broth: Combine ginger, lemongrass, shallots, garlic, and vegetable broth in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
  • Poach the salmon: Add the salmon fillets to the simmering broth. Cover the pot and cook for 8-10 minutes, or until the salmon is cooked through. The salmon is done when it flakes easily with a fork.
  • Serve the salmon: Transfer the salmon to a serving dish and spoon the ginger-lemongrass broth over top. Garnish with cilantro and serve with rice or vegetables.

Conclusion:

This recipe for salmon with ginger and lemongrass broth is a healthy and delicious way to enjoy this popular fish. The salmon is poached in a flavorful broth made with ginger, lemongrass, shallots, garlic, and vegetable broth. The result is a tender and moist salmon that is packed with flavor. This dish is perfect for a light and healthy meal that can be enjoyed any night of the week.

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