Midweek Meals - These Dishes Promise Smooth Sailing (Part 6) - Red-curry salmon with sesame noodles

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Red-curry salmon with sesame noodles

 

Description: Red-curry salmon with sesame noodles

Red-curry salmon with sesame noodles

 

·         Serves 4

·         Prep 30 minutes Cook 15 minutes

Ingredient

·         ¹⁄³ cup rice wine vinegar

·         ¹⁄³ cup caster sugar

·         2 Lebanese cucumbers, thinly sliced

·         1 long red chilli, seeded, thinly sliced

·         2 tablespoons Thai red curry paste

·         160ml can coconut milk

·         4 x 150g skinless, boneless salmon fillets

·         250g packet dried long-life noodles

·         1 tablespoon peanut oil

·         5cm piece fresh ginger, peeled, cut into matchsticks

·         1 red capsicum, thinly sliced

·         2 teaspoons sesame seeds, toasted

·         2 green onions, thinly sliced

·         1 teaspoon sesame oil

 

Recipe

1.    Combine vinegar, sugar and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Transfer to a large bowl. Add cucumber and chilli. Set aside for 20 minutes.

2.    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Whisk curry paste and coconut milk in a bowl. Add salmon. Turn to coat. Place salmon on prepared wire rack. Brush with any remaining curry mixture. Bake for 10 minutes or until just cooked.

3.    Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.

4.    Heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and capsicum. Stir-fry for 1 minute or until fragrant and soft. Add noodles, sesame seeds and onion. Stir-fry for 1 minute or until heated through. Add sesame oil. Toss to combine. Serve salmon with noodles and cucumber pickle.

 

Nutrition: (per serve) 3008kJ; 26.6g fat; 9.7g sat fat; 39.1g protein; 78.4 carbs; 2.4g fibre; 78mg chol; 1300mg sodium.


 
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