Total Time
45mins
Prep 20 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine clam juice, soy sauce, garlic, ginger and coriander in a medium saucepan.
  3. Bring to a boil; simmer for 5 minutes.
  4. Cover and keep warm.
  5. Scatter coleslaw mix over bottom of a 12x9 inch baking dish.
  6. Neatly arrange salmon fillets skin side down over vegetables.
  7. Pour the broth over salmon.
  8. Loosely cover baking dish with alumnium foil, and bake for 15 to 20 minutes or until salmon is just cooked through and flakes easily.
  9. Using a metal spatula, transfer each salmon fillet into a shallow soup bowl.
  10. Circle each serving with a portion of vegetables, and top with broth.
  11. Garnish with cilantro, scallions and sesame oil.

Reviews

(3)
Most Helpful

This was a great recipe and hit with my family!

Donna Godfrey March 01, 2002

I served this on xmas day to friends. All wanted the recipe. So good and serves very well chef sharron cant

sharron cant1 December 25, 2003

This was far better than the list of ingredients suggested! I didn't have enough clam juice, so I subbed some water there. I also felt the dish needed a little more soy sauce. Next time, I might add some slivered fresh chiles to the garnish. Will also remove skin from fish right before plating. Really delicious soup!!

QG December 25, 2007

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