Coconut Basil & Lime ‘Noodle’ Broth with Seared Salmon
- 75 g of salmon fillet
- 1 TSP Coconut oil
- 1 Tbsp fresh ginger
- 1 clove garlic
- 1/2 Stick lemongrass
- 25 g fresh basil
- 100 ml reduced fat coconut milk
- 100 ml Water
- 1 Tbsp fish sauce
- 1 lime
- 35 g Pak Choy
- 1 packet Eurodiet Konjac Pasta
- 5 g fresh coriander
- Peel the fresh ginger and garlic and grate both into a paste and set aside.
- Peel the tough outer layer of the lemongrass and then roughly chop.
- In a pan on a medium to low heat, place half of the coconut oil and allow to melt and slowly heat up
- Add the grated ginger & garlic and chopped lemongrass and allow to gently cook (you don’t want to do this on too high heat as the garlic and ginger may burn)
- To the same pan add the basil and allow to wilt.
- Once the basil is just wilted, add the coconut milk, water, fish sauce and the zest & juice of a lime.
- As soon as it’s simmering, turn off the heat, allow to cool and then blend (you can use a stick blender, a nutribullet or any gadget you have that will blend liquid).
- Taste to check there's a good balance, the salt is coming from the fish sauce and the acidity is coming from the lime. If you think it needs more of either then add a little extra.
- Heat the remaining coconut oil in a pan over medium heat. When the pan is at the right temperature, lay the salmon skin down and fry it until crispy.
- The meat of the salmon takes on a lighter shade of pink and the skin becomes crispy. At this point, turn the salmon over.
- Now increase the temperature of the simmering broth, let the konjac noodles drain off, then add them and heat everything carefully. Konjac noodles have a firmer consistency and need to be cooked longer than ordinary noodles to achieve a softer consistency.
- Keep an eye on the salmon and flip it again so that the skin becomes very crispy.
- Add the Pak Choy to the pan with the salmon. and sprinkle with a pinch of salt. Move the pak choy around in the pan so it doesn't get caught and burn until it's done. Pour the noodles and broth into a bowl, place the salmon and pak choy on top and sprinkle fresh coriander over the dish.
- Serve immediately
Calories: 346kcal | Carbohydrates: 15g | Protein: 19g | Fat: 20g | Sodium: 771mg | Fiber: 7g