Try Na­dia’s crispy salmon

Try this Ja­panese-inspired salmon recipe to solve the ‘‘what are we hav­ing for din­ner tonight’’ ques­tion.

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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

Serves: 2-3

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

To serve

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.

PHOTO: MY FOOD BAG

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.

my­food­bag.co.nz

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