Ginger-poached salmon with udon noodles

title="Ginger-poached salmon with udon noodles"
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(6) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Low kilojoule, Noodle recipes

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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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
  
  
  


• 
  
  
  Step 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.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Lower gi

Nutrition

• 1670 kj

  Energy




• 11.7g

  Fat Total




• 2.7g

  Saturated Fat




• 3.8g

  Fibre




• 36.6g

  Protein




• 78mg

  Cholesterol




• 1253mg

  Sodium





• 35.4g

  Carbs (total)

All nutrition values are per serve

Notes

Mirin is a low-alcohol, slightly sweet Japanese rice wine used for cooking. You can find it in the Asian food aisle of the supermarket.

• Author: Cathie Lonnie


• Image credit: Guy Bailey


• Publication: Super Food Ideas

Source: taste.com.au