Super Power Spring Seafood Broth with Grilled Salmon
Recipe By: Emily Martin
Note: I buy whole salmon and have them cut it into sides for me, keep the bones and make stock at home from them, cutting the sides into portions before freezing
- 3.5 cups homemade salmon or fish stock
- 2 wild salmon fillets
- 1 6” piece of konbu
- 12 uncooked large prawns, peeled and deveined
- 12 cooked mussels
- 1 sheet sushi nori
- Handful purple sprouting broccoli florets and leaves
- 1 medium spring leek, white part only, washed and cut into 1/4″ discs
- Handful baby spinach leaves
- 2 TSP togarashi seasoning or sesame seeds and chili powder
- 1 TSP coconut oil
- Sea salt to taste
1. Put the salmon stock and piece of konbu in a medium saucepan over a medium-low heat and simmer until the liquid has reduced by about half, remove and discard the konbu and turn the heat to low.
2. Turn on your grill/broiler and put a cast iron or other heavy pan on a medium-high heat with the coconut oil. Sprinkle the flesh of the salmon with the togarashi seasoning and when the oil is hot, put the salmon in the pan, skin side down.
3. Put the leeks in the broth and turn the heat up slightly to a simmer, then, when the salmon has been cooking for about four minutes, side it under the hot grill for another five.
4. Meanwhile, add the broccoli to the broth, cook for three minutes or so before adding the prawns and mussels, cook for two minutes with the lid on, which should be enough to cook them without killing them.
5. Turn off the heat and lastly tear up the nori and stir it in with spinach leaves .
6. Divide everything from the pot into two bowls and top with the grilled salmon.
(If your pan was good and hot when you put it in, the crisp skin should lift right out with the fish.)