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salmon salmon filet garlic freshly grated ginger soy sauce salt brown rice edamame chicken broth water regular clove garlic freshly grated ginger soy sauce sriracha sauce freshly ground black pepper scallions cilantro
Viewed: 68 - Published at: 2 years agoIngredients
- For the salmon:
- 1-1.5 lbs salmon filet
- 2 cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 1 tablespoon soy sauce (or tamari for gluten free substitute)
- salt and pepper to taste
- For the soup:
- 2 cups cooked brown rice
- 1 cup cooked shelled edamame
- 4 cups chicken broth
- 2 cups water
- 4-6 green tea bags (regular or decaffeinated, whichever you prefer)
- 1 clove garlic, crushed
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce (or tamari for gluten free substitute)
- 1/2 teaspoon Sriracha sauce (optional)
- freshly ground black pepper, to taste
- chopped scallions, for topping
- chopped cilantro, for topping
Method
- Directions:
- Rub salmon with garlic, ginger and soy sauce. Season with salt and pepper. Bake at 350° for 15-20 minutes. Baking time will vary depending on desired temperature and thickness of filet.
- Prepare rice and edamame as instructed on package.
- In a separate large pot, simmer broth, water, garlic, ginger, soy sauce and Sriracha sauce until hot. About 10 minutes. Add the tea bags and let steep. About 5-8 minutes. Remove tea bags and stir.
- In a shallow bowl, layer about 1/2 cup of brown rice, 1/4 cup of edamame and top with approximately 4 ounces of cooked salmon. Ladle about 1.5 cups of broth over the salmon. Top with chopped scallions, cilantro and more Sriracha if you want to spice it up.
- Notes:
- Like I noted above, this is easily adaptable. A shrimp or tofu version would be very similar. Try adding in spinach or mushrooms. Jon says "no," but you can if you want to.
- Sriracha is a thai hot sauce and can be found in most grocery stores. Be warned - it's hot.
- I used 6 tea bags, because I really enjoy the taste of green tea. The tea flavor is easily hidden behind the garlic and ginger, so I'd recommend 6 bags if you want to taste the tea.
- We really were that sick - don't worry you can't catch it over the internet. We ate this almost every night without the salmon. It really did cure us - or maybe it was the two weeks of antibiotics.
