For the broth:
2 cans (12 oz. each) chicken stock
1 Tablespoon fish sauce
1 Tablespoon garlic chili paste
1 inch fresh ginger, sliced
1 stalk lemongrass
For the fish:
4 Alaska Salmon fillets (6 oz. each), fresh or thawed
4 Tablespoons hoisin sauce
For the salad:
1 small head of Napa cabbage, shredded
2 carrots, julienned
1 zucchini, julienned
1/2 bunch scallions, rough chopped
1/2 bunch cilantro, rough chopped
To make the broth, simmer the stock with the fish sauce, garlic sauce, ginger and lemongrass until the flavors infuse, about 20 minutes. Remove ginger and lemongrass and discard.
Pan-sear the salmon in an ovenproof pan, flesh side down. When browned, turn the salmon over and brush 1 tablespoon of hoisin sauce on each fillet. Place the entire pan into an oven preheated to 450°F and cook an additional 7 to 10 minutes. Cook just until fish is opaque throughout.
When the fish is in the oven, add cabbage mixture into broth and heat until wilted, about 5 minutes. Serve in bowls, adding the cabbage mixture first, then the fish on top and the broth around the sides.
Recipe by Alaskan Chefs Stefani Marnon and Naomi Everett
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