Soy Roasted Salmon with Shiitake Broth

In the springtime when the temperature hasn’t quite caught up yet, you can stay warm with this earthy and spicy dish. You have permission to slurp the broth straight from the bowl.

Total Time: 45 minutes

Yield: 4 servings

Ingredients

1 lb wild caught salmon

5 garlic gloves, sliced

1 onion, sliced

2 12 oz packages of shiitake mushrooms, chopped

1 bunch of scallions, thinly sliced

1 medium piece of ginger, thinly sliced

9 cups of water

¼ cup plus 2 tbsp low sodium soy sauce

3 tbsp rice wine vinegar

1 tbsp sesame oil

5 radishes, thinly sliced on a mandoline

1 zucchini, zoodled

1 carrot, peeled and zoodled

1 yellow squash, zoodled

2 tbsp of sambal

1 tsp of salt

2 cups of low sodium chicken or vegetable broth 

1 tbsp vegetable oil

Directions

1. Preheat the oven to 350F. 

2. In a large saucepan, heat 1 tbsp of vegetable oil over medium heat. Add in the chopped scallions, onion, mushrooms, ginger, and garlic. Sweat the vegetables for 5-8 minutes.

3. Add the water and 2 tbsp of soy sauce. Bring to a boil, then simmer for 20 minutes. 

4. While the broth simmers, mix ¼ cup of soy sauce, honey, and pepper in a large bowl. Coat the salmon in the marinade and then place the salmon filets on their side and marinade for 10 minutes in the fridge. Rotate the filets and marinate for another 10-15 minutes. Line a baking sheet with foil and place the salmon filets on the sheet. 

5. After 20 minutes, strain the shiitake broth into a large bowl, and return the broth to the pot.

6. Place the salmon in the oven and cook for 10 minutes. Broil for 2 minutes.

7. While the salmon bakes, add the sambal, sesame oil, and rice wine vinegar to the broth.. Stir and add more salt or soy sauce as needed.

8. Put the radishes, zucchini and carrot zoodles into the pot and bring the mixture to a simmer.

9. Divide the broth amongst four shallow bowls and place the salmon on top of each.