Meal Kit
Salmon in Lemongrass-Ginger Broth
With Bok Choy and Shiitakes
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
If cleanliness is next to godliness, then this Asian-inspired salmon dish is practically a deity. Lemongrass adds a wonderful aroma to a ginger broth infused with cilantro, green onion, and the gentle heat of a Fresno chile. Shiitake mushrooms and pan-roasted salmon take the umami-factor to the next level for an eating experience that is both nourishing and satisfying.
In Your Box (serves 2)
- 1 Heads of Baby Bok Choy
- 3 oz. Shiitake Mushrooms
- 1 Lime
- 1 Red Fresno Chile
- 2 Green Onions
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1 fl. oz. Soy Sauce - Gluten-Free
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1 Tbsp. Gluten-Free Minor's Vegetable Base
- 1 Tbsp. Chopped Ginger
- 4 Cilantro Sprigs
- 1 Lemongrass, stalk
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2 Salmon Fillets
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yP54Jn38
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Calories480
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Carbohydrates18g
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Net Carbs14g
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Fat23g
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Protein44g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Bring a medium pot with 3 cups of water to a boil. Thoroughly rinse produce and pat dry. Stem cilantro. Stem and slice mushrooms into 1/4" strips. Halve lime. Trim root end of baby bok choy, then cut into quarters lengthwise. Slice red Fresno chile into thin rounds. Cut lemongrass in half lengthwise. Be careful - lemongrass is very tough! Trim and thinly slice green onions on an angle (bias). Rinse salmon and pat dry.
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2 Prepare the Broth
Reduce boiling water to a simmer and add vegetable base, lemongrass, half the green onion, half the cilantro, juice of the lime (reserving a small bit of juice for garnish), soy sauce, half the Fresno chile (to taste), and chopped ginger. Simmer for 10 minutes.
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3 Saute the Mushrooms
Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and mushrooms and cook 4-5 minutes, or until browned. Season with a pinch of salt and pepper. Transfer to a plate and set aside. Wipe pan clean.
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4 Cook the Salmon
Return pan used for mushrooms to medium-high heat. Season salmon with a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook salmon on each side for 4-5 minutes, or until browned, firm, and a minimum internal temperature of 145 degrees is reached.
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5 Cook the Bok Choy
Bring broth to a low simmer. Add baby bok choy (reserve a few leaves for garnish) and let wilt for 1-2 minutes before serving.
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6 Plate the Dish
Ladle broth with bok choy into a bowl. Add sautéed mushrooms and reserved bok choy leaves to the bowl. Add salmon, garnish with remaining Fresno chile (to taste), remaining cilantro, and remaining green onions. Finish with a squeeze of lime juice.
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