The subtle taste of ginger accents the salmon fillet, served with vegetables, chilli and udon noodles.
- Combine stock, soy sauce, mirin, ginger and half the chilli in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cook, covered, for 5 to 7 minutes or until just cooked through. Using a slotted spoon, carefully transfer salmon fillets to a plate. Cover loosely with foil to keep warm.
- Add broccolini to poaching liquid. Cook, covered, for 1 to 2 minutes or until just tender. Transfer to a plate. Add noodles to liquid. Cook, uncovered, for 2 to 3 minutes or until separated. Drain noodles, reserving 1½ cups poaching liquid.
- Return reserved liquid to pan over high heat. Bring to the boil. Boil for 2 to 3 minutes or until reduced slightly. Ginger-poached salmon with udon noodles
- Meanwhile, using a vegetable peeler, cut carrots into thin ribbons. Divide noodles among serving bowls. Top with broccolini, carrot and salmon. Drizzle with reduced poaching liquid. Serve topped with coriander and remaining chilli.
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