Roast Salmon in Lemon-Ginger Broth

Name: Roast Salmon in Lemon-Ginger Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters fat-skimmed chicken broth; 6 slices (quarter-size) peeled fresh ginger; 3 strips (1/2 by 3 in.) lemon peel (yellow part only); 4 servings Lemon wedges; 454 grams head napa cabbage; 1 Tbsp olive oil; 237 milliliters frozen petite peas; 12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed; 680 grams boned salmon fillet; 4 servings Salt and pepper

Roast Salmon in Lemon-Ginger Broth might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 887 calories, 53g of protein, and 17g of fat per serving. This recipe covers 59% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have boned salmon fillet, salt and pepper, napa cabbage, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Peel

Potato

Ginger

Broth

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Fish

Dry Seasoning Rub

Equipment you will use

Baking Pan

Bake in a 300 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.

Ingredients you will need

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Potato

Cabbage

Fish

Equipment you will use

Slotted Spoon

Spatula

Bowl

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.

Ingredients you will need

Lemon Wedge

Lemon Peel

Vegetable

Ginger

Broth

Fish

Peas

Equipment you will use

Slotted Spoon

Ladle

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

710milliliters

fat-skimmed chicken broth 6slices

(quarter-size) peeled fresh ginger 3strips

(1/2 by 3 in.) lemon peel (yellow part only)4servings

Lemon wedges 454grams

head napa cabbage 1Tbsp

olive oil 237milliliters

frozen petite peas 12

red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed 680grams

boned salmon fillet 4servings

Salt and pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.