Braised Salmon Hong Ya

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder.

The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding.

1/2 shallot, finely diced

2 cloves garlic, minced

1-inch fresh ginger, minced

Liquids:

1 cup chicken broth (I used Better than Bouillon)

1/2 cup dry white wine

1/2 cup water

1 tsp black soy sauce

1 tsp soy sauce

1 tsp toasted sesame oil

Dash hot pepper flakes (I used Korean chili flakes), or to taste

1 lb salmon bites, (1-inch, skinless cubes)

5 oz fresh baby spinach leaves, coarsely chopped

1/2 cup Kizami Nori seaweed strips

Sauté the shallots in a dash of neutral oil over medium heat in a wide skillet. After 2-3 minutes, and the shallots have begun to soften, add the garlic and ginger and cook another 2-3 minutes, stirring often.

Add the liquids to the skillet and bring to a gentle boil. Add the salmon, spinach and the nori and cook 3-4 minutes, just to wilt the spinach and nori and cook the salmon through.

Plate in bowls and garnish with toasted sesame seeds.

Serves 3-4.

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