Lemongrass Tom Yum Salmon with Fettuccine Noodles

Lemongrass Tom Yum Salmon with Fettuccine Noodles

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 24, 2018.
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Ingredients

TOM YUM

  • 2 cups chicken or vegetable stock
  • 1 cup water
  • 1 pottle tom yum paste
  • 1 brown onion, thinly sliced
  • Zest and juice of ½ lime
  • ½ tsp salt
  • 1 broccoli, cut into small florets and stalk diced 1cm
  • 1 pack konjac fettuccine noodles, drained
  • 1 pak choy, thinly sliced
  • 2 tsp fish sauce
  • 1 tsp sesame oil

SALMON

  • 500g salmon fillet

TO SERVE

  • 100g mung bean sprouts
  • 3 Tbsp chopped coriander
  • 1 tomato, diced 1-2cm
  • ½ lime, cut into wedges
  • Pinch of chilli flakes (optional)

Steps

  1. Prep & cook tom yum. Add stock and water to a large 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 simmer. Reduce heat to medium and cook for 3-4 minutes.
  2. Prep salmon. Pat salmon dry, remove any pin bones, cut into 4 equal-sized pieces and season. Heat a large, dry (preferably non-stick) fry-pan on medium-high heat.
  3. Cook salmon. Cook salmon, skin-side-down, for about 4 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium-rare (depending on thickness), or until cooked to your liking.
  4. Finish tom yum.Add noodles and pak choy to pot and cook for 1-2 minutes. Add fish sauce, sesame oil and season.
  5. Prep garnishes.
  6. To serve, spoon tom yum into bowls. Top with salmon, sprinkle over mung bean sprouts, coriander and tomato and squeeze over lime. Sprinkle over chilli flakes (if using).

Nutritional Information

Energy 1856 kj
444 kcal
Protein 29.1g
Carbohydrate 8.0g
Fat 34.2g