My Asian style salmon
The meaty, poached salmon and its warming, spicy broth make a light but wholesome dish. Salmon is full of Omega 3 fats so it’s good for your skin too.
The broth is made with Thai ‘nam pla’, or fish sauce, which has a salty, punchy flavour that tastes like you’ve been slaving over stock for hours.
If you want a real detox, you can make this gluten and egg free by using soba noodles, which are made with buckwheat. Though rice vermicelli noodles or egg noodles work equally well.
4 small–medium salmon steaks
1 large carrot, peeled and grated
½ red onion, sliced finely
1 pint water
Large handful fresh parsley, chopped
Large handful fresh coriander, chopped
1 clove garlic, finely chopped
Knuckle fresh ginger, skinned and chopped into matchsticks or grated
3 tbsp Thai fish sauce
4 tbsp Tamari (gluten free) or normal soy sauce to taste
2-3 tbsp Swiss Bouillon (gluten free), or vegetable stock
1 pack Soba (buckwheat noodles) / 1 pack Rice vermicelli noodles.
1. Prepare all the chopped and grated ingredients. Heat up two large saucepans with about a pint of water in each on a medium heat (one is for the noodles, one is for the salmon and broth).
2. In saucepan 1, once the water is on a slow simmer, add half the garlic and ginger and the bouillon stock. Then add the salmon, making sure there’s enough water to cover the steaks. Add the noodles to saucepan 2 and bring to a boil..
3. Keep an eye on the noodles to make sure you don’t overcook them. When the salmon is nearly ready (depending on how you like it this should take about 4 minutes on a slow simmer), add in the rest of the fresh ingredients, and take off the heat. Drain the noodles and set aside. Add in the tamari/soy sauce and Thai fish sauce to taste.