Coconut Poached Salmon and Noodles

6 Nov

35 Minutes

2 cans of coconut milk

2 tablespoons fish sauce

Juice of 1 large lime

1 stick lemongrass, bruised to release flavour

2 skinless salmon fillets

200g soba noodles

1/2 cup fresh coriander leaves

1/2 cup cherry tomatoes, halved

2 spring onions, thinly sliced

1 tablespoon sesame seeds

Lime wedges, for serving

In a medium saucepan, combine the coconut milk, fish sauce, lime juice, and bruised lemongrass. Stir and bring to a gentle simmer over medium heat.

Add the salmon fillets to the simmering liquid—Poach gently for about 10 minutes or until the salmon is cooked to your preferred level of doneness. Avoid letting the liquid boil to keep the salmon tender.
While the salmon is poaching, cook the soba noodles according to package instructions. Drain and rinse under cold water, then set aside.
Combine the coriander leaves, cherry tomatoes, spring onions, and sesame seeds in a small bowl.
Divide the soba noodles between two bowls or plates. Place a poached salmon fillet on top of each serving.
Spoon a little of the coconut poaching liquid over the salmon and noodles for added flavour.
Top with the fresh herb salad and serve with a wedge of lime on the side.

Notes

Freeze the poaching liquid for next time!

olivia pollock