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Salmon with Thai Style Vegetable Broth with Jasmine Cilantro Rice

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 250
Calories from Fat 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 540mg 23%
Potassium 260mg 0%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 8%
Sugars 2g  
Protein 22g  
 
Vitamin A 4% Vitamin C 4%
Calcium 4% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 8 oz

Ingredients

Amount Ingredients
2 cups Passport Global Flavors™ by Custom Culinary® Beef Pho Broth
2 Tbsp. Corn Starch
Salmon Glaze
1 Tbsp. Butter
Pickled Red Onions
1 qt. Red Onions, Sliced Thin
1/2 cup Rice Wine Vinegar
1/4 cup Coconut Milk
Poached Salmon
10 ea. Salmon, Skinless, Boneless, 5 oz. Filets
2 qts. Passport Global Flavors™ by Custom Culinary® Thai Style Broth
1/4 cup Cilantro, Rough Chopped
10 cups Jasmine Rice, Prepared, Hot

Recommended Product: 6552 Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth

Directions

  1. In a small sauce pot before heating, blend Thai Style Broth with cornstarch whisking to fully dissolve.
  2. Place on medium high heat and while stirring continuously, cook 3-4 minutes until the mixture is fully thickened and the cloudy color has turned clear. Add butter blend and taste to assure the starch flavor has been cooked out. Finished mixture should be a thick glaze consistency.
  3. Remove from stove and hold warm.
  4. In a medium sauté pan over medium high heat, sauté onions with rice wine vinegar and coconut milk. Bring to a boil, reduce heat and cook 3-5 minutes until onions are translucent. Remove to a food pan, then chill.
  5. Place salmon filets in food pan or covered large sauté pan, add Thai Style Broth and cilantro.
  6. Cover and place in stove top or oven at 350°F for 8-10 minutes to your desired temperature and careful not to overcook the fish.
  7. Place hot 1 cup jasmine rice on plate, add hot poached salmon. Drizzle 1 oz. salmon glaze and top with pickled onions.

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