My Asian style salmon

If you’re feeling in need of some healthy winter nourishment, this Asian style salmon is just the ticket.

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.

Serves 4
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.


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