There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use.
Salmon in Coconut-Matcha Broth
Though we often think of matcha in sweet recipes, it can also be delicious in savory applications. Here, it lends depth to a broth made with coconut milk, lemongrass, and shallots.
1 lemongrass stalk, trimmed 2 medium shallots, quartered 1 (1-inch) piece ginger, peeled and cut into thin slices 1/2 cup unsalted chicken stock (such as Swanson) 1 (13.5-ounce) can light coconut milk 1 tablespoon matcha powder 1 tablespoon fresh lime juice 3/4 teaspoon kosher salt, divided 4 (6-ounce) skinless salmon fillets 1/4 teaspoon freshly ground black pepper 1 tablespoon canola oil
1. Cut lemongrass in half lengthwise; crush lemongrass halves with flat side of a chef’s knife.
2. Heat a large skillet over medium-high heat. Add shallot quarters to pan; cook 5 minutes or until charred, turning occasionally. Reserve 2 shallot quarters. Add lemongrass and ginger to pan with remaining shallot quarters; cook 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, until liquid reduces to about 1 cup. Strain liquid through a sieve into a bowl; discard solids. Return liquid to pan. Add matcha, lime juice, and 1/2 teaspoon salt, stirring with a whisk until smooth. Keep warm.
3. Sprinkle salmon with remaining 1/4 teaspoon salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add salmon to pan; cook 4 minutes. Turn salmon over; cook 2 minutes or until desired degree of doneness. Thinly slice reserved shallot quarters. Spoon about 1/4 cup broth into each of 4 shallow bowls; arrange 1 fillet in each bowl. Divide shallot slices among bowls.
SERVES 4 CALORIES 342; FAT 17.5g (sat 5.8g, mono 4.2g, poly 3.1g); PROTEIN 38g; CARB 8g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 89mg; IRON 1mg; SODIUM 494mg; CALC 25mg
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