I have an annoying cold which isn’t really surprising considering I vacuum packed away my winter puffer last week and have been walking around in my Spring coat ever since. Unpacking the coat has to be one of the most depressing things I’ve ever done. Anyway, a cold makes me crave really fresh punchy flavours… things like chilli, garlic, ginger, lemongrass and coriander. And this recipe has all of them! Inspired by a favourite Clean & Lean recipe, it really hits the spot and the Slim Pasta works incredibly well instead of rice noodles.
Ingredients - Serves 2
2 salmon fillets
200ml coconut milk (you can use coconut cream but I had this in the cupboard)
1 tsp coconut oil
1 tbsp fish sauce
100ml boiling water
1 stalk of lemongrass, finely chopped
2 red chilli, finely chopped
3 cloves garlic, crushed
1 thumb sized piece of ginger, peeled and finely chopped
3 spring onions, finely sliced
1-2 packets of the Slim Pasta - drained and rinsed
1 tbsp pumpkin seeds
1 tbsp sesame seeds
1 small bunch of coriander, finely chopped
Preheat the oven to 180 degrees and get the salmon ready on a baking sheet (seasoned and lightly oiled). Place in the oven and cook for 10 minutes. After about 3 minutes, scatter the pumpkin and sesame seeds on a baking sheet and toast in the oven for the remaining cooking time.
Meanwhile, heat the coconut oil in a wok on a medium heat and add the lemongrass, chilli, garlic, ginger and spring onion. Be careful not to burn and cook on a low/medium heat for a few minutes. Add the coconut milk, fish sauce and about 100ml boiling water. Allow this to simmer for a couple minutes and then add the noodles. Mix through with the coriander and allow to heat up. Simmer gently for about 5 minutes. When the fish is ready, serve on top of the noodles in bowls and garnish with the toasted seeds and a big squeeze of lime.