Red-curry salmon with sesame noodles

Recipes / Fish

Infuse Thai flavours into weeknight meals with this red-curry salmon and sesame noodles.

Recipe «Red-curry salmon with sesame noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup rice wine vinegar, 1/3 cup caster sugar, 2 Lebanese cucumbers, thinly sliced, 1 long red chilli, seeded, thinly sliced, 2 tbsp Thai red curry paste , 160ml can coconut milk, 4 x 150g skinless, boneless salmon fillets, 250g packet dried long-life noodles , 1 tbsp peanut oil, 5cm piece fresh ginger, peeled, cut into matchsticks, 1 red capsicum, thinly sliced, 2 tsp sesame seeds, toasted, 2 green onions, thinly sliced, 1 tsp sesame oil.

Ingredients:

  • 1/3 cup rice wine vinegar 
  • 1/3 cup caster sugar 
  • 2 Lebanese cucumbers, thinly sliced 
  • 1 long red chilli, seeded, thinly sliced 
  • 2 tbsp Thai red curry paste 
  • 160ml can coconut milk 
  • 4 x 150g skinless, boneless salmon fillets 
  • 250g packet dried long-life noodles 
  • 1 tbsp peanut oil 
  • 5cm piece fresh ginger, peeled, cut into matchsticks 
  • 1 red capsicum, thinly sliced 
  • 2 tsp sesame seeds, toasted 
  • 2 green onions, thinly sliced 
  • 1 tsp sesame oil 

Instructions

  1. Combine vinegar, sugar and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Transfer to a large bowl. Add cucumber and chilli. Set aside for 20 minutes (see note).
  2. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Whisk curry paste and coconut milk in a bowl. Add salmon. Turn to coat. Place salmon on prepared wire rack. Brush with any remaining curry mixture. Bake for 10 minutes or until just cooked.
  3. Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  4. Heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and capsicum. Stir-fry for 1 minute or until fragrant and soft. Add noodles, sesame seeds and onion. Stir-fry for 1 minute or until heated through. Add sesame oil. Toss to combine. Serve salmon with noodles and cucumber pickle.