Roast Salmon In Lemon-Ginger Broth Recipe

Name: Roast Salmon In Lemon-Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed; 3 cups fat-skimmed chicken broth; 6 slices (quarter-size) peeled fresh ginger; 3 strips (1/2 by 3 in.) lemon peel (yellow part only); 1 1/2 pounds boned salmon fillet; 1 tablespoon olive oil; 1 head napa cabbage (1 lb.); 1 cup frozen petite peas; Lemon wedges; Salt and pepper

Servings: persons

12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed
3 cups fat-skimmed chicken broth
6 slices (quarter-size) peeled fresh ginger
3 strips (1/2 by 3 in.) lemon peel (yellow part only)
1 1/2 pounds boned salmon fillet
1 tablespoon olive oil
1 head napa cabbage (1 lb.)
1 cup frozen petite peas
Lemon wedges
Salt and pepper

1
In a covered 5- to 6-quart pan over high heat, bring potatoes, broth, ginger, and lemon peel to a boil. Reduce heat to low and simmer until potatoes are almost tender when pierced, 12 to 15 minutes.
2
Meanwhile, rinse fish and pat dry; cut into 4 equal pieces. Rub fish all over with olive oil and place pieces, skin down and slightly apart, in a 10- by 15-inch baking pan.
3
Bake in a 300u00b0 regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 14 to 16 minutes.
4
Rinse cabbage and cut lengthwise into quarters. When potatoes are almost tender, set cabbage on top of potatoes. Cover, turn heat to medium, and steam until cabbage is tender when pierced, about 5 minutes. With a slotted spoon, lift out cabbage and potatoes and arrange equally in 4 wide bowls. Slide a wide spatula between fish and skin and lift fillet pieces off skin; arrange 1 piece of fish alongside vegetables in each bowl.
5
With a slotted spoon, remove and discard lemon peel and ginger from broth. Stir in peas and bring to a boil over high heat. Ladle broth and peas equally over fish and vegetables. Offer lemon wedges to squeeze over portions. Add salt and pepper to taste.

1006

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed, 3 cups fat-skimmed chicken broth, 6 slices (quarter-size) peeled fresh ginger, 3 strips (1/2 by 3 in.) lemon peel (yellow part only), and more.

Yes, Roast Salmon In Lemon-Ginger Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Salmon In Lemon-Ginger Broth

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