Poaching salmon with aromatics is a great way to add flavour to low-fat Asian salads.
Ingredients
- 6 kaffir lime leaves
- 1 long red chilli, halved lengthways, deseeded
- 1 stem lemon grass, pale section only, halved lengthways
- 3 (about 750g) skinless salmon fillets
- 1 x 375g pkt thick rice noodles
- 200g snow peas, halved diagonally
- 1 x 100g pkt baby Asian greens
- 80ml (1/3 cup) sweet chilli sauce
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- Lime wedges, to serve
Method
- Step 1Add enough water to a large frying pan to reach a depth of 4cm. Add lime leaves, chilli and lemon grass and bring to a simmer over medium heat. Add the salmon and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the salmon to a plate. Flake the salmon into large pieces.
- Step 2Meanwhile, place noodles in a bowl and cover with boiling water. Set aside for 10 minutes. Add snow peas and set aside for 3 minutes. Drain. Return to bowl. Add Asian greens and combine.
- Step 3Combine the sweet chilli sauce, soy sauce and lime juice in a small jug.
- Step 4Add half the dressing to the noodle mixture and toss to combine. Add salmon and combine. Divide among serving bowls. Drizzle over the remaining dressing. Serve with lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1730 kj
Energy
7.5g
Fat Total
1.5g
Saturated Fat
4g
Fibre
44g
Protein
43g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Chris Chen
- Publication: Australian Good Taste
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