Ingredients:
5 (8 ounce) bottles clam juice
3 tablespoons soy sauce
4 cloves garlic, minced
2 tablespoons minced, fresh, peeled ginger
1/2 teaspoon ground coriander
4 cups packaged coleslaw mix
4 (6 ounce) salmon fillets
1/2 cup chopped fresh cilantro
2 scallions, chopped
2 teaspoons toasted sesame oil
Directions:
Preheat oven to 375 degrees.
Combine clam juice, soy sauce, garlic, ginger and coriander in a medium saucepan.
Bring to a boil; simmer for 5 minutes.
Cover and keep warm.
Scatter coleslaw mix over bottom of a 12×9 inch baking dish.
Neatly arrange salmon fillets skin side down over vegetables.
Pour the broth over salmon.
Loosely cover baking dish with alumnium foil, and bake for 15 to 20 minutes or until salmon is just cooked through and flakes easily.
Using a metal spatula, transfer each salmon fillet into a shallow soup bowl.
Circle each serving with a portion of vegetables, and top with broth.
Garnish with cilantro, scallions and sesame oil.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.