How To Make Asian Salmon-and-Rice Soup
Seasoned salmon and rice come together in a savory and filling meal with a broth that brims with the bright and refreshing flavors of ginger and cilantro.
Serves:
Ingredients
- ¾cuplong grain rice
- 1½lbssalmon fillet
- 2tbspsoy sauce
- 1tbspasian sesame oil
- 10stemscilantro
- 1½tbspfresh ginger,minced
- 1tspsalt
- 2cupschicken broth,or homemade stock, canned, low sodium
- 4cupswater
- 3scallions,including green tops
Instructions
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Bring a medium pot of salted water to a boil.
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Stir in the rice and boil for about 10 minutes until almost tender. Drain.
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Coat the salmon with soy sauce and sesame oil.
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In a large pot, combine the cooked rice, the cilantro stems, ginger, salt, broth, and water. Bring to a boil.
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Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
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Add the salmon to the pot. Simmer for about 5 minutes, covered, until the salmon is just done.
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Remove the cilantro stems.
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Serve the soup garnished with cilantro leaves and scallions.
Nutrition
- Calories: 567.33kcal
- Fat: 28.07g
- Saturated Fat: 6.13g
- Monounsaturated Fat: 8.59g
- Polyunsaturated Fat: 8.38g
- Carbohydrates: 34.23g
- Fiber: 1.34g
- Sugar: 2.42g
- Protein: 41.50g
- Cholesterol: 97.15mg
- Sodium: 1314.12mg
- Calcium: 58.92mg
- Potassium: 949.83mg
- Iron: 1.72mg
- Vitamin A: 65.80µg
- Vitamin C: 13.83mg
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