Asian Salmon-and-Rice Soup

• 3/4 cup long-grain rice
• 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
• 2 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
• 1 1/2 tablespoons minced fresh ginger
• 1 teaspoon salt
• 2 cups canned low-sodium chicken broth or homemade stock
• 4 cups water
• 3 scallions including green tops, chopped

1. Bring a medium pot of salted water to a boil.
2. Stir in the rice and boil until almost tender, about 10 minutes.
3. Drain.
4. Coat the salmon with the soy sauce and sesame oil.
5. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water.
6. Bring to a boil.
7. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
8. Add the salmon to the pot.
9. Simmer, covered, until the salmon is just done, about 5 minutes.
10. Remove the cilantro stems.
11. Serve the soup garnished with the cilantro leaves and scallions.

longgrain rice, salmon fillet, soy sauce, asian sesame oil, cilantro, fresh ginger, salt, chicken broth, water, green tops

Taken from www.foodandwine.com/recipes/asian-salmon-and-rice-soup (may not work)