Prep 10 mins
Cook 25 mins
Scientists say that salmon and other kinds of fish help fight off cancer. Well, here’s a reason to try salmon then. In this recipe I used frozen salmon, although nothing is stopping you from using fresh fish either. The fish stock and vegetable stock can either be homemade or store bought, although, if you are trying to keep the sodium low, use broths that are lower in volume. Homemade stocks and broth have the lowest sodium, I find.
- 1⁄2 cup fish stock
- 3 cups vegetable broth
- 3⁄4 lb frozen salmon
- 2 tablespoons dried rosemary
- 2 tablespoons dried dill
- 1 1⁄2 tablespoons parsley
- 6 green onions, coarsely chopped
- 3 cups napa cabbage, shredded
- 2 large carrots, peeled and coarsely chopped
- salt and pepper
- Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
- Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
- Serve warm with rice or couscous.
First of all I omitted the fish stock as a little fish stock is way too over powering and often tastes like garbage! I used vegetable stock entirely, but otherwise I made it as written.
This made nice dinner and I was very torn on how to rate it. This is a dish that does not reheat well. While it was good freshly cooked the leftovers developed a strong flavor that wasn't to my liking. Four salmon fillets were used with the fish stock being omitted. The rosemary and dill were reduced considerably as the quantities listed appeared to me more of what would be required for fresh herbs. For my preference, I think that 2 cups of vegetable stock would have been enough as I found this to be a little soupy. It was served over brown rice. Good luck in the contest.