Asian Salmon-and-Rice Soup


  • 3 scallions including green tops, chopped
  • 4 cup(s) water
  • 2 cup(s) canned low-sodium chicken broth or homemade stock
  • 1 teaspoon(s) salt
  • 1.50 tablespoon(s) minced fresh ginger
  • 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
  • 1 tablespoon(s) Asian sesame oil
  • + 3 more ingredients
    • 2 tablespoon(s) soy sauce
    • 1.50 pound(s) salmon fillet, skin removed, fish cut into 8 pieces
    • ¾ cup(s) long-grain rice

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain. 2. Coat the salmon with the soy sauce and sesame oil. 3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth and water. Bring to a boil. Redu...

View full recipe at SpringPad


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