Yummy. A hot and spicy Asian style broth spiced with Tabasco, ginger and lemon balm with a fresh piece of salmon cooked in it. Whilst easy to make, this dish always put a smile on my face as it is truly delicious, nutritious and full of flavour.
ASIAN STYLE SALMON IN GINGER AND LEMON BALM SPICED BROTH
Makes 2 portions
2 cloves of garlic, chopped
large chunk of ginger, chopped
2 shallots, chopped
Splash of Tabasco
2 tsp soy sauce
2 x 150g salmon fillets (skin removed)
4 spring onions, chopped (use the complete spring onion, including the greens)
4 large brown mushrooms, sliced
1 portion of udon or soba noodles
1 tbsp of chopped lemon balm
Juice of 1 lime
1. In a cast iron pan, heat a little oil.
2. Add the garlic, ginger and shallots and sauté for 2 minutes
3. Add 600 ml water and bring the mixture to the boil.
4. Once boiling, add the soy sauce and Tabasco with a little freshly ground black pepper.
5. Gently add the salmon fillets to the boiling broth and turn down the heat. Let them simmer for about 4 minutes or until the salmon is cooked.
6. Once cooked, remove the salmon from the broth and place each salmon piece in an individual bowl.
7. Add the spring onions, greens, chopped mushrooms, lemon balm and noodles and bring the broth back to the boil.
8. Simmer until the noodles are cooked (check the packet for cooking time – normally around 4 minutes).
9. Once cooked, add the lime juice and stir well.
10. Pour the broth and noodles over the salmon in the serving bowls and sprinkle with some additional lemon balm to serve.
NB: for this recipe I used udon noodles. If you are looking for a gluten free dish, I recommend using soba (buckwheat) noodles.