Salmon in Thai Broth

Salmon in Thai Broth
Adapted from Rachel Ray’s Big Orange Book

2 T. vegetable or canola oil
1/2 small onion -- thinly sliced
1 small garlic clove -- minced or pressed
1/2 small jalapeno -- seeded and thinly sliced or chopped
1/2 inch fresh gingerroot -- peeled and grated or minced
salt and pepper
1 cup broth
2 salmon fillet
grated zest and juice of 1 lime
cilantro leaves – chopped
Rice, for serving

Heat 1 T. oil in medium skillet over medium heat. Add sliced onion, garlic, jalapeno and ginger. Salt and Pepper to taste and cook 3 minutes, stirring frequently. Add the stock and bring up to a bubble, then turn the heat down to medium orlower and simmer for 5 minutes. Add the salmon fillets and simmer for 8-10 minutes. Add the lime zest and juice.
To serve put a scoop of rice in a bowl or pasta dish, lay the salmon fillet on top and then fill with the broth. Sprinkle cilantro on top.