Need inspiration to try something new? Why not cook up a storm and give this recipe a try?
Serves 2
Ingredients
2 salmon fillets (skin on)
1/2 a savoy cabbage
2 nests medium egg noodles
1 bunch spring onions
Large handful coriander
For the Broth:
1 pint chicken stock
2 star anise
Thumb sized piece of ginger, unpeeled and sliced
1 red chilli, de-seeded and sliced
2 cloves garlic, peeled and sliced
Juice of 1 lime
1 tsp honey
5 tbsp soy sauce
- To make the broth add all the ingredients to a pan and bring to a simmer. Simmer for 10 minutes and then leave to cool for another 10 minutes and then strain the broth into a clean pan.
- Add a knob of butter to a pan and add the sliced up cabbage and gently fry for 2 – 3 minutes until the cabbage begins to go tender. At this point pour in about 50mm of the broth put a lid on and turn to a low heat for 10 minutes.
- Heat a frying pan on a medium heat and put a good lug of olive oil in it. Put the salmon fillets in skin side down and cook for 5 – 6 minutes or until the skin is crispy and the salmon is almost cooked thru. Take the pan off the heat and flip the salmon over and the cooling pan will gently cook the other side.
- Fill a pan with some boiling water and add your medium egg noodles. Cook according to the packet instructions, then drain.
- To build the dish spoon the cabbage into the bottom of the bowl. Spoon some noodles on top of this and finally the salmon to sit on these, skin side up. Pour in your broth and garnish with sliced spring onions and finely chopped coriander.
If you’ve tried and tested this recipe, let us know what you think and leave a comment…
