Pan Fried Salmon with Asian Rockpool Broth
Posted on in Asian, Asian, Fish & Seafood, Low Calorie, RecipesThis Asian soup is incredibly healthy and perfect for the summer. If you aren’t a fan of salmon you can use any meaty white fish which will work just as well. This recipe serves 2.
You will need:
1 large fillet of salmon (cut in 2)
4 Shell on Crevettes
6 Mussels
4 Scallops
800ml Vegetable Stock
1 Inch Ginger
Coriander Stalks (4 or 5)
3 Thai Red Chillies
3 Spring Onions (sliced lengthways)
Samphire
1 Lemongrass Stalk
1 Lime
1 Clove Garlic
1 tbs Fish sauce
To prepare the broth:
- Pour your stock in to a large saucepan then add 2 chillies (sliced lengthways) ginger (cut in to fine matchsticks) a clove of garlic slightly crushed, lemongrass stalk bruised with the back of your knife then the coriander stalks and 1 spring onion. Leave on a gentle simmer to allow the flavours to infuse.
- Season your skinless salmon on both sides then in a little oil fry until you see the fish has cooked just over half way. Turn the fish over then take off the heat and allow to cook for a further 3 minutes.
- Season your scallops then sear both sides on a medium/high heat for a couple of minutes each side then set aside
- Take out the aromatics from your broth then add in your prawns for 3 minutes before adding in the mussels, samphire, sliced spring onions and sliced red chilli then cook for a further 3 minutes.
- Place the salmon in the middle of the bowl and arrange the prawns and mussels around the outside.
- Carefully pour in the broth, samphire and spring onions. Finish with a few drops of lime juice in each bowl and a little fish sauce.
Enjoy!