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🍝 Shredded Salmon on Asian Noodles with Coconut Vegetable Sauce

776 kcal · 30 min · 4 servings

Shredded Salmon on Asian Noodles with Coconut Vegetable Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallot, garlic, and ginger. Finely chop all three ingredients.
  2. 2. Peel the parsnips and carrots. Wash them thoroughly.
  3. 3. Cut the parsnips and carrots into small cubes.
  4. 4. Clean the spring onions and wash them.
  5. 5. Slice the spring onions into thin rings.
  6. 6. Rinse the salmon fillet briefly. Pat it dry with a kitchen towel.
  7. 7. Heat one tablespoon of oil in a large pan.
  8. 8. Sear the salmon fillet on all sides over medium heat. This takes about 6 minutes.
  9. 9. Cook the noodles in plenty of boiling salted water. Cook them al dente as indicated on the package.
  10. 10. Drain the noodles in a colander. Let them drain well.
  11. 11. Season the salmon with salt and pepper.
  12. 12. Remove the salmon from the pan.
  13. 13. Preheat the oven to 80 degrees Celsius. If using convection, set it to 60 degrees Celsius. For gas ovens, this is setting 1.
  14. 14. Keep the salmon warm in the oven.
  15. 15. Heat the remaining oil in the same pan.
  16. 16. Sauté the chopped shallot, garlic, and ginger for 2 minutes over medium heat.
  17. 17. Add the vegetable cubes (parsnips and carrots).
  18. 18. Sauté the vegetables for another 5 minutes.
  19. 19. Add harissa and turmeric powder to the pan.
  20. 20. Sauté the spices for 2 minutes.
  21. 21. Add the coconut milk to the vegetables.
  22. 22. Simmer the sauce, stirring occasionally, for 4 minutes.
  23. 23. Season the sauce with salt and pepper to taste.
  24. 24. Remove the salmon from the oven.
  25. 25. Shred the salmon slightly with a fork.
  26. 26. Cut the cress from the stem.
  27. 27. Plate the noodles with the sauce and the salmon.
  28. 28. Garnish the dish with the fresh cress.

Nutrition per serving