Poached Salmon with Turmeric Coconut Broth
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NF
Number of servings
2
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
2⁄3 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
1⁄2 tsp chilli flakes or to taste
Heat a non-stick saucepan over medium heat. Add garlic, ginger, turmeric and coriander stems and saute for a few minutes to release flavours.
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.
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.
To finish the broth, stir through fish sauce and half the lemon juice and adjust seasoning.
Divide cooked noodles between serving bowls, top with salmon and gently ladle over the broth.
Squeeze over remaining lemon juice and scatter over coriander leaves and chilli flakes to serve.
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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