Try Nadia’s crispy salmon
Try this Japanese-inspired salmon recipe to solve the ‘‘what are we having for dinner tonight’’ question.
Omega-three rich salmon goes really well with Asian flavours. This warming Asian-inspired noodle broth is quick and easy to prepare.
CRISPY SALMON WITH MISO GINGER VEGETABLE NOODLE BROTH
Preparation time: 10 minutes Cooking time: 15 minutes
Miso ginger vegetable noodle broth
200g fresh noodles* (eg, egg noodles, Hokkien noodles, udon noodles) 3 spring onions, white part only (reserve the green part for garnish) thinly sliced 1⁄2 large red chilli, seeds removed 500ml good quality unsalted chicken stock 50g Japanese pickled ginger*, drained 1 sachet miso soup concentrate* (with seaweed) 1 teaspoon soy sauce 1 teaspoon fish sauce 1 teaspoon sugar 11⁄ cups frozen edamame beans or 4 peas, defrosted 1 carrot, cut thinly or grated
300g salmon fillet 1⁄4 cup chopped coriander (leaves and stalks) (reserve 1 tablespoon for garnish) reserved green part of 3 spring onions, thinly sliced Juice of 1⁄2 a lime
(*Vacuum-packed fresh noodles, Japanese pickled ginger – the same stuff you get from sushi shops – and little packets of miso soup concentrate can be found in the international food section.) Bring a full kettle to the boil. Place noodles in a large, heat-proof bowl and cover with boiling water. Stir with a fork to help separate the strands, then leave to stand for 4 minutes before draining. Heat a drizzle of oil in a medium- sized pot on low to medium heat. Cook spring onions (white part) and chilli for 2minutes, until fragrant and softened. Add chicken stock, increase heat to high then add all remaining miso ginger vegetable noodle broth ingredients. Bring to the boil and simmer gently for 4 minutes, until carrots are just tender. While broth is simmering, cook the salmon; pat salmon dry with paper towels, removing any remaining pinbones. Cut into 2-3 pieces and season both sides with salt. Heat a drizzle of oil in amedium frypan on medium heat. Fry salmon, skin-side-down, for about 4minutes until skin is brown and crispy. Flip over and fry other side for about 2 minutes, until just cooked through (salmon is best cooked medium). Set aside to rest for 2minutes.
Divide noodles between serving bowls.
Take broth off heat and stir through coriander, spring onions (green part) and lime juice.
To serve, spoon the broth and vegetables over noodles in bowls and top with a piece of salmon. Garnish with remaining coriander.
Every week Nadia and her team dream up exciting and nutritious dinner ideas, and deliver these quick and delicious recipes with all of the ingredients straight to your door. To check out the goodness head to myfoodbag.co.nz.
This salmon dish delivers a healthy omega-3 hit and Japanese-inspired flavours.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.