A light and gelatin-rich broth made from the bones and heads of local, wild-caught salmon from Ochinook Seafood, infused with a Southeast Asian flair. Fresh lemongrass, garlic, ginger, cilantro and scallions brighten this broth, which could be eaten alone or used as a base for a soup or stew.
Ingredients: reverse-osmosis filtered water, wild salmon carcasses, cilantro, lemongrass, green onions, ginger, garlic, coconut oil, Celtic sea salt, apple cider vinegar
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Recipe suggestion: Use broth in place of water to make rice with cilantro and shallots and serve with grilled fish, or shrimp and grilled vegetables.
And here's something Danielle whipped up for our store sample table:
Egg Drop Soup with TSH Infused Salmon Broth
Using one jar of our salmon broth, add 2 tbsp of soy-free Coconut Secret Coconut Aminos, 4 sliced shiitake mushrooms and bring to a boil and then simmer. While broth is simmering, scramble 2 pastured eggs and drizzle them into the simmering broth creating ribbons. Finish with scallions.
