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
Sugars 1 (est. added sugars 0g)g
How to Make It
Cut lemongrass in half lengthwise; crush lemongrass halves with flat side of a chef’s knife.
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.
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.
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