This is a light and healthy noodle dish with succulent poached salmon. The coconut, coriander and lime all work fabulously to provide a fresh and balanced flavour and it’s so quick and easy! Give it a try today.
Preparation time: 10 minutes
Cooking time: 12 minutes
400g altlantic salmon fillets, skin and bones removed
1/1/2 cups fish stock
1/2 cup light coconut milk
3 kaffir lime leaves
1/3 cup coriander leaves
200g rice vermicelli
3 stalks celery, julienned
1 large carrot, julienned
juice of 1 lime
- Place stock, coconut milk, kaffir lime leaves and half of the coriander in a saucepan and heat until almost boiling.
- Reduce heat to a simmer and add fish. Cook for 10 minutes or until fish just cooked through. Add vermicelli, carrot and celery and cook a further minute until softened.
- Break salmon up into bite sized pieces and divide between 4 bowls. Squeeze over lime juice and top with remaining coriander.