Ginger-poached salmon with udon noodles

The subtle taste of ginger accents the salmon fillet, served with vegetables, chilli and udon noodles.

Recipe «Ginger-poached salmon with udon noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 cups Massel chicken style liquid stock, 1/4 cup soy sauce, 1/4 cup mirin, 5cm piece fresh ginger, thinly sliced, 1 long red chilli, thinly sliced , 4 x 150g skinless salmon fillets, 1 bunch broccolini, trimmed, roughly chopped, 440g packet fresh udon noodles , 2 small carrots, 1/2 cup fresh coriander leaves.

Ingredients:

• 4 cups Massel chicken style liquid stock 
• 1/4 cup soy sauce 
• 1/4 cup mirin 
• 5cm piece fresh ginger, thinly sliced 
• 1 long red chilli, thinly sliced 
• 4 x 150g skinless salmon fillets 
• 1 bunch broccolini, trimmed, roughly chopped 
• 440g packet fresh udon noodles 
• 2 small carrots 
• 1/2 cup fresh coriander leaves 

Instructions

1. 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.
2. 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.
3. 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
4. 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.