Vietnamese Inspired Salmon Hot Pot

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Hello friends,

I just want to take a moment to acknowledge the recent tragedy in Boston. My heart aches for those who are suffering from loss or injury from this horrific misfortune. It is during times like these that we must choose to love even more--remembering hatred only feeds ignorance. So I ask you to choose love. Together, may we love those in our lives, forgive those that hurt us and persevere with compassion. As we send our thoughts, love and prayers to Boston, let us reflect this sense of love for all beings. If you would like to help the victims of Boston, click here.

Today I've got a heart warming dish that is as nourishing for the soul as the tummy. It's the sort of dish that just always hits the spot. I used leftover broth from making homemade pho (Vietnamese soup-recipe to come!) but you can use any broth or stock you like.

I was flying solo last week and after a day of being chin deep in taxes, was looking for a quick tasty dinner with an easy cleanup. I was on day 9 of leading a cleanse so had to play by the rules and this was the perfect fit. Here is a simple Vietnamese Inspired Salmon Hot Pot recipe. Gotta LOVE a recipe that you can throw everything into one pot and be done. Enjoy!




Servings: 1-2

Ingredients:
Thinly sliced fresh salmon (I used hot pot slices that were already cut pretty thin)  or sashimi cuts would be great here too
2 1/2 cups of broth or stock
1 Tablespoon ginger, peeled and minced
1 clove of garlic, minced
1 small onion or shallot, diced
Veggies-I used 6-8 small broccoli florets, 1/2 carrot sliced and 1/2 cup Shredded cabbage (I would add mushrooms if I were you!)
1 Tablespoon fish sauce
Juice from small Thai lime or 1/2 regular lime
Basil to garnish

Instructions:
1. Bring broth to a simmer and add ginger, garlic, onion and veggies.
2. Cover and simmer for 10 minutes or until veggies are soft.
3. Reduce heat to low and add salmon. Cook for 2-3 minutes until fish cooks, will turn opaque (Longer if you use thicker pieces).
4. Turn off heat, add fish sauce, pinch of salt, squeeze of lime.
5. Spoon into bowls and garnish with fresh basil.




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