Looking for an easy dish to serve for lunch or dinner? With delicate Asian flavours, low in fat, yet warming and filling, I urge you to give this one a go ~ it might just end up being a staple in your recipe repertoire. I found the original recipe on the Origin LPG website but have tinkered with it ever so slightly. It truly is scrumptious.
Soy-poached salmon, soba noodles and winter greens
August 17, 2014
Serving Size
Serves 4
Prep Time
15 minutes
Cook Time
15 minutes
Notes
You can use any variation of greens you wish. Gai Lan, Broccolini, Pak Choy, Bok Choy, Snow Peas (Mangetout), Asparagus, Tatsoi ~ whatever takes your fancy.
Ingredients
- 6 cups quality chicken stock
- 2 tbs soy sauce
- 1 tbs rice wine vinegar
- 4 x 150g skinless boned salmon or ocean trout fillets
- 40g quality soba noodles (fresh or dry)
- 1 bunch baby bok choy, quartered (see Notes)
- 1 bunch Gai Lan, roughly chopped (stem and leaf)
- 1 spring onion (scallion) finely chopped
- 200g snow peas, roughly chopped
- 2 tbs mix of black and white sesame seeds, toasted in pan
- 1 small lebanese cucumber, finely diced
- Handful of micro herbs for decoration
- 1 long red chilli (deseeded) finely chopped ~ optional ~ only for those who want a bit of heat
Instructions
- Place stock, soy sauce and vinegar in a medium saucepan and bring to the boil.
- Reduce heat to low and add salmon.
- Simmer over low heat for 10 minutes or until cooked to your liking.
- Using tongs, transfer salmon to a plate. Cover with foil and set aside.
- Bring poaching liquid to the boil again.
- Add noodles and cook for 2 minutes or until tender.
- Add your greens and chilli (if using) and cook for a further 1-2 minutes or until just tender.
- Serve noodles and broth, topped with salmon, cucumber and sesame seeds. Sprinkle with the micro herbs and serve immediately.
Enjoy!
Until next time….
NB. This is NOT a sponsored post.
Looks so yummy! Thanks for sharing. xoxo P
Pleasure Pauline. Will I see you at Problogger? Hope so. xx
I would like to try this recipe with a different fish. I am not a Salmon Lover! But, I’m thinking this would be Lovely with Halibut or Haddock. I’ll let You know!! 🙂