SALMON WITH VEGETABLE BROTH

Serves 2

EASY

Preparation: 5 minutes Cooking: 20 minutes

vegetable stock 2 cups pak choi, asparagus or baby spinach 100 g fish sauce 1T fine vermicelli noodles, cooked, for serving canned salmon, for serving

1 Heat the stock in a saucepan. Poach the vegetables in the stock. Reduce the stock for 5 minutes, then season with the fish sauce.

2 Serve with the noodles and salmon. FAT-CONSCIOUS, DAIRY-FREE

WINE: Springfield Wild Yeast Chardonnay 2018