Salmon With Ginger And Lemon Grass Broth

• Seafood

  • 3 cups Chicken stock or fish stock, fresh or canned
  • 1 1-pound piece Salmon, fillet

• Produce

  • 1 2 1/2-inch piece Ginger
  • 1 Lime, Juice of
  • 1 Scallion
  • 1 cup Shiitake mushrooms
  • 2 cups Sliced ( 1/2 inch thick baby bok choy, thick

• Condiments

  • 3 tbsp Fish sauce

• Other

  • 1 stalk Lemon grass, trimmed and halved lengthwise and crosswise

Found on cooking.nytimes.com