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Salmon in Coconut-Matcha Broth

Photo: Teresa Sabga
Yield

4 servings

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.

Ingredients

  • 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

Nutrition Information

  • calcium 342
  • fat 17.5 g
  • satfat 5.8 g
  • monofat 4.2 g
  • polyfat 3.1 g
  • protein 31 g
  • carbohydrate 8 g
  • fiber 0 g
  • sugars 1 (est. added sugars 0g) g
  • cholesterol 89 mg
  • iron 1 mg
  • sodium 494 mg
  • calcium 25 mg

How to Make It

  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.