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. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
2. Coat the salmon with the soy sauce and sesame oil.
3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.
5. Wine Recommendation: Pairing this soup with wine may be a bit of a stretch. A lager beer is a much better choice. Best of all: small flasks of warm, tangy sake.
6. Notes: We used long-grain rice for our soup. In China and Japan, it would be made with short-grain, which is starchier and dissolves into the soup more readily. If you want to go the short-grain route, arborio is readily available.

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

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