Name: Chilli lime-poached salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 4 150g skinless salmon fillets; 4 cup water; 6 kaffir lime leaves; 1 long red chilli, halved lengthways, seeded; 1 stalk lemon grass, pale section only, halved lengthways; 450 gram pack fresh wide rice noodles, soaked, drained; 200 gram snow peas, halved diagonally; 1 bunch choy sum, cut into 5cm lengths; 1/3 cup sweet chilli sauce; 2 tablespoon soy sauce; 2 tablespoon flesh lime juice; lime wedges, to serve; coriander leaves, to serve

Chilli lime-poached salmon

Tender, flaky salmon is beautifully poached in a fragrant chilli lime sauce and served with fresh greens to produce an Asian inspired dish that is quick to make and packed of goodness.

Serves 4

Prep

15M

Cook

12M

Total

27M

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Ingredients

4 150g skinless salmon fillets

4 cup water

6 kaffir lime leaves

1 long red chilli, halved lengthways, seeded

1 stalk lemon grass, pale section only, halved lengthways

450 gram pack fresh wide rice noodles, soaked, drained

200 gram snow peas, halved diagonally

1 bunch choy sum, cut into 5cm lengths

1/3 cup sweet chilli sauce

2 tablespoon soy sauce

2 tablespoon flesh lime juice

lime wedges, to serve

coriander leaves, to serve

Method

1.Pin-bone salmon, wash and trim aromatics and prepare all ingredients.

2.Pour water into a large frying pan. Add lime leaves, chilli and lemon grass. Bring to a simmer over medium heat.

3.Add salmon (liquid should almost cover fish) and reduce heat to low. Simmer gently for 2 minutes. Turn off heat and set aside, 8 minutes, until cooked to taste, turning.

4.Transfer salmon to a plate lined with paper towel. Reheat broth. Blanch snow peas and choy sum for 1 minute, drain.

5.Combine noodles, snow peas and choy sum with half the combined sauces and juice. Serve topped with salmon and coriander. Drizzle with remaining sauce. Serve with lime wedges.

Use your fingertips to feel for pin bones sticking out of the fillets. Use tweezers to remove them.
Note

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Ingredients

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