I have unfortunately not been well the last few days – hence my absence from the blog – but I am feeling much better today and was ready for something nourishing and delicious to get rid of the last vestiges of my illness.
This is something I always crave when I’m not quite feeling right. The salmon is obviously wonderfully healthy, packed full of protein and healthy oils. The broth contains garlic, ginger, coriander and lemongrass – they also contain lovely, healthy things (I swear by ginger when I’m not well; I’ll chop fresh ginger and have it in a cup of boiling water – try it, it will cure anything). Mix this with noodles and coconut milk and you have a hug in a bowl.
Helpfully, the meal is also ready in 15 minutes, so perfect when you are tired.
This will serve 2, with extra broth left over.
Pan Fried Salmon with Noodle Broth
2 salmon fillets
2 tbsps olive oil
1 thumb sized piece ginger
2 cloves garlic
1 stick lemongrass
2 tsps tamarind paste
1 small bunch fresh coriander
400ml coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar
300g straight to wok style or pre-cooked noodles, any type will do
200g sugarsnap peas
Spring onions and peanuts, to serve
1. Start by finely chopping the ginger and garlic, and adding it to a large pan over a medium heat with half of the olive oil.
2. When it starts to sizzle, bruise the lemongrass with a knife and add this to the pan, along with the sliced coriander stalks and tamarind paste. Cook, stirring often, for 2 minutes, then add the coconut milk and the same amount again of water. Add the soy sauce, fish sauce and palm sugar.
3. Bring the broth to a simmer then add the sugarsnap peas and noodles. Simmer for 5-7 minutes, while you cook the salmon.
4. To cook the salmon, heat the remaining oil in a frying pan and add the salmon, skin side down. Cook for 5 minutes, until the skin is crisp, then flip over and cook for another 1-2 minutes.
5. Stir the chopped coriander leaves into the broth. To serve, ladle the broth into bowls and top with the salmon. Sprinkle over some chopped spring onion and peanuts. Enjoy!