Asian Salmon-and-Rice Soup Recipe


  • ¾ cup long-grain rice
  • 1 ½ pounds salmon fillet, skin removed, fish cut into 8 pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
  • 1 ½ tablespoons minced fresh ginger
  • 1 teaspoon salt
  • + 3 more ingredients
    • 2 cups canned low-sodium chicken broth or homemade stock
    • 4 cups water
    • 3 scallions including green tops, chopped

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

View full recipe at SpringPad


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