Seared Wild Salmon in Lemongrass Broth

Posted by Karla Hennig on



  • 4 oz of Pad Thai noodles
  • 3 inch piece of ginger, peeled and sliced
  • 3 stalks lemongrass, outer leaves removed and thinly sliced
  • 4 Kaffir lime leaves or 2 tablespoons fresh lime juice
  • 1 - 2 jalapeno peppers or more to taste
  • 6 cups water
  • 2 tablespoons Thai fish sauce
  • 2 large carrots, peeled and thinly sliced diagonally
  • 16 shiitake mushrooms, about 3 oz, washed, stemmed and quartered
  • 4 green onions, trimmed and sliced thinly on the diagonal
  • 4 oz watercress, stems trimmed
  • 1/2 cup cilantro leaves for garnish
  • 4 wild salmon filets, skinned, about 6 oz each
  • 1 teaspoon sunflower oil
  • Salt and pepper to taste


  • Soak the Pad Thai noodles in hot tap water for 3 minutes or until softened. Drain.
  • Mince the ginger, lemongrass, lime leaves and jalapeños together by hand or in a small chopper.
  • Bring the water to a boil in a medium saucepan and add the minced mixture to it.
  • Season to taste with Thai fish sauce.
  • This broth can be made ahead and used later.
  • Bring broth back to a boil and add the carrots, shiitakes, green onions, and drained noodles. Simmer about 1 minute.
  • Just before serving, stir in watercress, so they stay green and crisp.
  • Heat a sauce pan large enough to hold the four salmon filets.
  • Sear for 3 to 4 minutes on one side. Turn with a spatula and finish cooking for another minute or two until your desired doneness.
  • To serve, ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly.
  • Top with the salmon and garnish with cilantro.



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