Simmering tender rice and succulent salmon together with dashes of fresh ginger, chopped cilantro stems, and sesame oil, you're in for a treat. By merely simmering the cilantro stems, it imparts a subdued herbaceousness to the broth, elevated by the fresh leaves used as garnishing for the finished soup.

There are no limitations in your choice of salmon for this delicious soup. Our preference swings towards king or sockeye known for their deep rich flavor. However, if your palate leans more towards milder notes, coho or pink salmon would be a fitting alternative. Important to note is the removal of the skin which develops a less than pleasant, moist texture when boiled.

It might surprise you, but cilantro stems are good to eat! Although they pack more punch when it comes to flavor compared to the leaves, in this recipe they are used to impart that flavor to the broth and then removed after cooking. Cut them into large chunks to make the retrieval process easier. For dishes where the cilantro stems are not removed, it's suggested to use only the softer stems, finely chopped.

The rice type we used for our soup is the long-grain variety. Short-grain rice, popular in regions of China and Japan, is starchier and integrates with the soup better. If you prefer to use short-grain, add a few more minutes to your cooking time.

Pairing this soup with wine might feel unconventional. A crisp lager beer makes a more fitting match. Or better yet, indulge in the nuanced pairing of warm, tangy sake served in small flasks.

The recipe quantities provided will yield four servings but can be tweaked to suit your needs. However, remember, some recipes don't scale perfectly.

The original recipe includes: 3/4 cup long-grain rice, 1 1/2 pounds salmon fillets, skin removed, and cut into eight pieces, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 10 sprigs cilantro, stems separated and roughly chopped, leaves kept whole, 1 1/2 tablespoons fresh ginger, minced, 1 teaspoon kosher salt, 2 cups low-sodium chicken broth or homemade stock, 4 cups water, and 3 scallions, sliced.