Asian Style Salmon with Noodle Broth

This is one of the tastiest dishes I’ve made – EVER! And one of the simplest.

The key thing to have to make this easy is to have an electric food chopper (like the one featured in my previous post).

Don’t worry if you don’t have Chinese 5 Spice. It will still taste great. If you do have it, I suggest you use less than more as its very strong and overpowers the whole dish if you follow the quantity in Jamie’s recipe.

TIP: Add noodles at the very end! When your salmon is ready, and your broth is done and on high heat, THEN and only then should you add the noodles.

The noodles with soak up all that yummy broth by putting them in the broth too early!

Bon appetit!

 

Asian Style Salmon with Noodle Broth

Recipe by Jamie Oliver

4 x 180g salmon fillets
2cm piece ginger
2 cloves garlic
1 small red onion, peeled and roughly chopped
½ red chilli (no need to deseed)
1 tblspn soy sauce
2 limes
sprinkle of Chinese 5 spice powder

Broth
4 spring onions, sliced
1-2 red chillies, chopped (again, only deseed if you want less heat)
2 cloves garlic, minced
2 cm piece ginger, grated
1 tspn Chinese 5 spice powder
3 tspns cornflour
900ml chicken or vegetable stock
200g sugar snap peas
handful baby corn, sliced (optional, this is my own addition)
200g dried noodles
soy sauce to taste

Heat the oven to 480F. Place the onion and ginger in a blender and whizz. Now add the garlic, chilli and soy sauce. Squeeze in the juice of 2 limes and blend again. Pour into a shallow ovenproof dish. Score the salmon skin a few times, drizzle over some oil and sprinkle with some 5 spice powder, salt and pepper. Place skin side up over the sauce and cook for 15-18 minutes.

While the salmon cooks, heat a little oil in a saucepan. Add the spring onions and chilli. After a few seconds, add the garlic and ginger. Mix the 5 spice powder and cornflour into the saucepan. Pour in the stock and stir. When it’s boiling, add the peas and (baby corn or red bell pepper if using) as well as soy sauce to taste. Add the noodles and simmer with the lid on for 5 minutes until tender. Divide the broth between four bowls and top with the salmon.

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