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Ingredients :
Serves 4
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4 salmon fillets, about 7oz / 200g each
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½ cup teriyaki marinade
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1 shallot, sliced
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¾ inch / 2cm piece fresh ginger, finely
chopped
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2 carrots, sliced
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4oz / 115g closed-cup mushrooms, sliced
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5 cups vegetable stock
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9oz / 250g dried medium egg noodles
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1 cup frozen peas
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6oz / 175g Napa cabbage, shredded
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4 scallions, sliced
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Method :
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Arrange the salmon, skin-side up, in a
dish. Mix the teriyaki marinade with the shallot and ginger in a bowl
and pour over the fish. Cover and marinate in the refrigerator for 1
hour, turning halfway through.
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Put the carrots, mushrooms, and stock
into a large pan. Arrange the salmon, skin-side down, on a shallow
baking sheet. Pour the fish marinade into the pan of vegetables and
stock and bring to a boil. Reduce the heat, cover, and let simmer for
10 minutes.
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Meanwhile, preheat the broiler to medium.
Cook the salmon under the preheated broiler for 10-15 minutes,
depending on the thickness of the fillets, until the flesh turns pink
and flakes easily. Remove from the broiler and keep warm.
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Add the noodles and peas to the stock and
return to a boil. Reduce the heat, cover, and let simmer for 5 minutes,
or until the noodles are tender. Stir in the Napa cabbage and scallions
and heat through for 1 minute.
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Drain off 300ml / 10fl oz of the stock
into a jug and reserve. Drain and discard the remaining stock. Divide
the noodles and vegetables between warmed bowls and top each with a
salmon fillet. Pour over the reserved stock and serve.
Nutritional Facts :
Calories: 533
Fat: 22.4g
Saturated Fat: 5.7g
Salt: 1.2g
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