1. Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms and sugar and reduce the heat; simmer for ten minutes. 2. In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. 3. Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top. 4. Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
