Hoisin-Glazed Wild Alaska Salmon In Ginger Broth

• 2 (10.5-ounce) cans condensed chicken broth, undiluted
• 1 lemongrass stalk
• 1 (1-inch) piece fresh ginger, sliced
• 1 tablespoon fish sauce
• 1 tablespoon garlic-chili sauce
• 1 tablespoon oil
• 4 (6-ounce) wild Alaska salmon fillets
• 1/4 cup hoisin sauce
• 2 carrots, cut into thin strips
• 1 zucchini, cut into thin strips
• 6 cups shredded napa cabbage
• 1/2 bunch green onions, chopped
• 1/2 bunch fresh cilantro, chopped
• Garnishes: chopped green onions, fresh cilantro leaves

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Remove ginger and lemongrass; discard.
2. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin-side up; cook 2 to 3 minutes or until browned. Turn fillets over, and brush browned flesh of each fillet with 1 tablespoon hoisin. Place skillet in oven. Bake at 450u0b0 for 7 to 10 minutes or until desired degree of doneness.
3. Add carrots and zucchini to broth mixture. Simmer 5 minutes, and add cabbage. Simmer 2 more minutes or until cabbage is wilted. Add green onions and cilantro. Spoon broth into bowls; top with salmon. Garnish, if desired.

condensed chicken broth, stalk, fresh ginger, fish sauce, garlic, oil, salmon fillets, hoisin sauce, carrots, zucchini, cabbage, green onions, fresh cilantro, green onions

Taken from www.myrecipes.com/recipe/hoisin-glazed-wild-alaska-salmon-ginger-broth (may not work)