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
- Calcium 342
- Fat 17.5g
- Satfat 5.8g
- Monofat 4.2g
- Polyfat 3.1g
- Protein 31g
- Carbohydrate 8g
- Fiber 0g
- Sugars 1 (est. added sugars 0g)g
- Cholesterol 89mg
- Iron 1mg
- Sodium 494mg
- Calcium 25mg
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.