Ingredients
3/4 c. long-grain rice
1 1/2 lb. salmon fillet
2 tbsp. soy sauce
1 tbsp. Asian sesame oil
10 cilantro stems
1 1/2 tbsp. minced fresh ginger
1 tsp. salt
2 c. canned low-sodium chicken broth or homemade stock
4 c. water
3 scallions including green tops
Preparation
Step 1Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.Step 2Coat the salmon with the soy sauce and sesame oil.Step 3In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.Step 4Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.Step 5Notes: We used long-grain rice for our soup. In China and Japan, it would be made with short-grain, which is starchier and dissolves into the soup more readily. If you want to go the short-grain route, arborio is readily available.Step 6Wine Recommendation: Pairing this soup with wine may be a bit of a stretch. A lager beer is a much better choice. Best of all: small flasks of warm, tangy sake.
