Grilled Maine Salmon in Lemongrass Broth - Delicious Living

Ingredients

• 1 3-inch piece of ginger, peeled and sliced
• 3 stalks lemongrass, outer leaves removed and thinly sliced
• 4 Kaffir lime leaves or 2 tablespoons fresh lime juice
• 1 or 2 jalapeño chilies, to taste
• 6 cups water
• 2 tablespoons nuoc mam or Thai fish sauce
• 2 large carrots, peeled and thinly sliced
• 16 shiitake mushrooms (about 3 ounces), washed, stemmed and quartered
• 4 green onions, trimmed and sliced thinly on the diagonal
• 4 ounces tat soi or watercress, stems trimmed
• 4 6-ounce salmon fillets, skinned
• 1 teaspoon canola oil
• 1/2 cup cilantro leaves for garnish