- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Mouth-watering Asian flavours spring to life in this super-healthy and easy salmon and noodle dish.
Ingredients
- 21/2 tablespoons vegetable oil
- 1 tablespoon Thai red curry paste
- 2 kaffir lime leaves*
- 1 small stick lemon grass, split
- 400ml coconut milk
- 1/2 tablespoon brown sugar
- 21/2 tablespoons lime juice
- 4 (about 125g each) salmon, skin removed
- 200g green tea (soba) noodles*
- 8 baby bok choy, halved lengthways
- 40ml (2 tablespoons) fish sauce
Method
- Step 1Preheat oven to 170°C. Heat 1 tablespoon of oil in a pan over medium-high heat. Add curry paste and fry for 1 minute. Add lime leaves, lemon grass, coconut milk and sugar. Bring to the boil, then reduce heat to low. and simmer for 5 minutes. Stir in lime juice. Set aside.
- Step 2In a clean pan, add remaining oil and seal salmon over high heat for 1 minute each side. Transfer to a baking tray. Roast for 5 minutes.
- Step 3Bring a pan of water to the boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and refresh. Add fish sauce. Reheat sauce, pour onto plates. Add noodles, bok choy and salmon.
- Low carb
- Low sugar
- Lower gi
Nutrition
4011 kj
Energy
80g
Fat Total
24g
Saturated Fat
8g
Fibre
40g
Protein
81mg
Cholesterol
1333.95mg
Sodium
6g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
* Kaffir-lime leaves are from greengrocers. Green tea noodles are from Asian supermarkets, substitute with wholemeal spaghetti.
- Author: Valli Little
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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