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| 4 4 to 6 oz salmon fillets, skin removed |
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| 5 8 oz bottles of clam juice |
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| 3 Tablespoon soy sauce |
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| 4 Clove garlic, minced |
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| 2 Tablespoon fresh peeled ginger, minced |
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| 1/2 Teaspoon ground coriander |
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| 4 Cup cabbage & carrots, shredded; or cole slaw mix |
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| 1/2 Cup fresh cilantro, chopped |
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| 2 scallions or green onions, sliced thin |
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| 2 Teaspoon toasted sesame oil |
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1) Preheat oven to 375 degrees.
2) Combine clam juice, soy sauce, garlic, ginger and coriander in a medium saucepan.
3) Bring to a boil and simmer for 5 minutes.
4) Cover and keep warm.
Spread cole slaw mix over bottom of a 12x9 inch baking dish. Arrange salmon fillets on the vegetables, and pour the broth on top. Loosely cover baking dish with aluminum foil and bake for 15-20 minutes or until salmon is just cooked through and flakes easily. Using a metal spatula, transfer each salmon fillet into a shallow soup bowl. Circle each serving with a portion of vegetables and top with additional broth. Garnish with cilantro, scallions and sesame oil.
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Recipe Author:
Giant Eagle
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Posted:10/21/2009
Submitted by:
Ehsan, G.
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I liked it. |
Posted:12/03/2009
Submitted by:
Krishna, u.
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This is really good |
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