Stock
2
Tbsp. extra-virgin olive oil
½
medium head of Napa cabbage, coarsely chopped
1
medium onion, halved
1
medium apple, peeled, cored, cut into ½” pieces
1
large carrot, peeled, coarsely chopped
1
celery stalk, coarsely chopped
1
1″ piece ginger, peeled, thinly sliced
3
garlic cloves, smashed
1
salmon head, preferably wild, gills removed, rinsed, halved
(optional)
2
lb. salmon scraps, such as backbone and/or fillet scraps, rinsed
1
3″-long cinnamon stick
3
whole star anise
1
tsp. coriander seeds
1
tsp. fennel seeds
1
8-oz. bottle clam juice
Juice of 2 limes
¼
cup hoisin sauce
¼
cup soy sauce
1
Tbsp. sriracha or chili-garlic sauce (optional)
1
Tbsp. toasted sesame oil
Salmon and Assembly
8
oz. wide rice noodles or rice vermicelli
4
3-oz. skin-on salmon fillets, preferably wild
½
tsp. ground cinnamon
Kosher salt
1
Tbsp. extra-virgin olive oil
½
medium onion, thinly sliced
1
medium carrot, peeled, cut into matchsticks
1
cup thinly sliced leafy greens (such as bok choy, Napa cabbage,
or Swiss chard)
Bean sprouts, Thai or sweet basil leaves, cilantro leaves with
tender stems, and/or sliced jalapeño (for serving)
