Dan Churchill

Poached Salmon with Turmeric Coconut Broth

Dan Churchill
PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

2 garlic cloves minced or 1/2 tsp garlic powder

1 tbs fresh ginger grated or 1 tsp ground ginger

1 tbs fresh turmeric grated or 1 tsp ground turmeric

2 sprigs of fresh coriander leaves picked & stems finely chopped separately

23 cup (160ml) reduced-fat coconut milk (tinned)

1 cup (250ml) vegetable stock

240g salmon fillets 2 x 120g fillets, skin removed

salt & pepper, to taste

1 tbs fish sauce

1 lemon juiced

70g udon or rice noodles, dried (or gluten free) cooked according to packet directions

12 tsp chilli flakes or to taste

Methodbased on 2 servings
1

Heat a non-stick saucepan over medium heat. Add garlic, ginger, turmeric and coriander stems and saute for a few minutes to release flavours.

2

Add a small amount of coconut milk, mixing well to combine, and continue to saute for another minute. Gently add stock and the remainder of the milk and bring to a gentle simmer.

3

Season salmon fillets with salt and pepper and carefully place in the simmering broth. Poach salmon for about 8-10 minutes or until cooked to your liking.

4

To finish the broth, stir through fish sauce and half the lemon juice and adjust seasoning.

5

Divide cooked noodles between serving bowls, top with salmon and gently ladle over the broth.

6

Squeeze over remaining lemon juice and scatter over coriander leaves and chilli flakes to serve. 

Nutritional Informationper serving

Energy (kJ)

1894 kJ / 451 cals

Protein

31.4 g

Fat

22.8 g

Sat. Fat

8.7 g

Carbs

28.4 g

Sugar

2.1 g

Fiber

2.6 g

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