Salmon with Thai Style Vegetable Broth with Jasmine Cilantro Rice

Salmon with Thai Style Vegetable Broth and Jasmine Cilantro Rice consists of poached salmon, coconut milk, onions, rice wine vinegar, and jasmine rice featuring Passport Global Flavors by Custom Culinary® Thai Style Broth


What You'll Need

Amount Ingredients
 
  Salmon Glaze
2 cups Passport Global Flavors by Custom Culinary® Thai Style Broth
2 Tbsp. Corn Starch
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 qt. Passport Global Flavors by Custom Culinary® Thai Style Broth
1/4 cup Cilantro, Rough Chopped
10 cups Jasmine Rice, Prepared, Hot
PREPARATION

  1. To make glaze; 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. To make pickled onions; In a medium sauté pan over medium high heat, add rice wine vinegar and coconut milk. Bring to a boil, add onions reduce heat and cook 3-5 minutes until translucent. Remove to a food pan, then chill.
  5. To prepare Salmon; 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.