Lemongrass Tom Yum Salmon with Fettuccine Noodles

Lemongrass Tom Yum Salmon with Fettuccine Noodles

Ready in 20 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 24, 2018.
Order Now
Order Now

Ingredients

TOM YUM

  • ¾ cup chicken stock
  • ¼ cup water
  • 1 pottle tom yum paste
  • ¼ brown onion, thinly sliced
  • Zest and juice of ¼ lime
  • ¼ tsp salt
  • ¼-½ broccoli, cut into small florets and stalk diced 1cm
  • ¼ pack konjac fettuccine noodles, drained
  • 1-2 handfuls baby spinach
  • ½-1 tsp fish sauce
  • ¼ tsp sesame oil

SALMON

  • 125g salmon fillet

TO SERVE

  • 1-2 handfuls mung bean sprouts
  • 2-3 Tbsp chopped coriander
  • ½ tomato, diced 1-2cm
  • ¼ lime, cut into wedges
  • Pinch of chilli flakes (optional)

Steps

  1. Prep & cook tom yum. Add stock and water to a medium pot and bring to a boil on high heat. Once boiling, whisk through tom yum paste then add onion, lime zest and juice, salt and broccoli and bring to a gentle simmer. Reduce heat to medium and cook for 3-4 minutes.
  2. Prep salmon. Pat salmon dry, remove any pin bones and season. Heat a dry (preferably nonstick) fry-pan on medium-high heat.
  3. Cook salmon. Cook salmon for about 4 minutes, until flesh is golden. Flip and cook for a further 1-2 minutes for medium (depending on thickness), or until cooked to your liking.
  4. Finish tom yum. Add noodles to pot with tom yum and cook for 1-2 minutes. Remove from heat and stir through spinach, fish sauce and sesame oil. Season.
  5. Prep garnishes.
  6. To serve, spoon tom yum into a bowl. Top with salmon, sprinkle over mung bean sprouts, coriander and tomato and squeeze over lime. Sprinkle over chilli flakes (if using).

Nutritional Information

Energy 1872 kj
447 kcal
Protein 30.9g
Carbohydrate 8.4g
Fat 32.8g