See Also: Salmon in a light, fragrant broth(recipes)
Sesame Seared Salmon and Fragrant Rice(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
fragrant(dictionary)
Fragrant(medicine)
fragrant(dictionary)
Fragrant rice(recipes)
Fragrant Basmati Rice(recipes)
Fragrant pear tart(recipes)
Fragrant Braised Oysters(recipes)

doxy (medicine) and Salmon in a light, fragrant broth (recipes)


doxy (medicine)


doxy


Origin: See Duck a pet.

A loose wench; a disreputable sweetheart.

Source: Websters Dictionary


Salmon in a light, fragrant broth (recipes)








Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



300ml/10½fl oz chicken or vegetable stock1 lemongrass stalk, trimmed, peeled, white part finely sliced2 shallots, peeled, finely sliced1 mild fresh red chilli, finely sliced100g/3½oz mushrooms (oyster or fresh shiitake), finely sliced1 tsp caster sugar1 tbsp vegetable oil2 x 150g/4¼oz fresh salmon fillets, pin-bones removedsea salt and freshly ground black pepper100g/3½oz baby spinach leaves1 tbsp Thai fish sauce1 tbsp fresh lime juice



Method



1. Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chilli, mushrooms and sugar and reduce the heat; simmer for ten minutes.2. In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the Other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper.3. Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top.4. Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve.