We are celebrating Norways constitution day tomorrow, a big and important celebration.
With childrens parades and a lot of cooking! I am done for today, preparing food and cakes.
So I made a bowl of ginger broth, poached salmon and rice noodles for dinner and it was just what I needed.
With childrens parades and a lot of cooking! I am done for today, preparing food and cakes.
So I made a bowl of ginger broth, poached salmon and rice noodles for dinner and it was just what I needed.
Salmon in asian broth with rice noodles
2 servings
4 cups chicken stock
2 stalks lemongrass, chopped
1.5 oz fresh ginger, peeled and sliced
1 tablespoon soy sauce
5.3 oz rice noodles
2 x 5.3 oz salmon fillets, skin removed, sliced
3.5 oz haricot vert, whole
3.5 ozsugar snap peas
Fresh red chili, sliced thin to serve
Place the stock, lemongrass, ginger and soy sauce in a medium sized saucepan over medium heat and bring to a simmer. Simmer for 5 minutes. Remove the lemongrass and ginger and discard. Add the noodles and cook for 4 minutes until done. Remove the from the broth and divide between the two serving bowls. Add harocot vert and sugar snaps and cook for 2-3 minutes until al dente. Remove and set aside. Add salmon to the broth and simmer for 2 minutes. Top the noodles with the salmon and vegetables and spoon over the broth. Serve with fresh chili and coriander leaves.
2 servings
4 cups chicken stock
2 stalks lemongrass, chopped
1.5 oz fresh ginger, peeled and sliced
1 tablespoon soy sauce
5.3 oz rice noodles
2 x 5.3 oz salmon fillets, skin removed, sliced
3.5 oz haricot vert, whole
3.5 ozsugar snap peas
Fresh red chili, sliced thin to serve
Place the stock, lemongrass, ginger and soy sauce in a medium sized saucepan over medium heat and bring to a simmer. Simmer for 5 minutes. Remove the lemongrass and ginger and discard. Add the noodles and cook for 4 minutes until done. Remove the from the broth and divide between the two serving bowls. Add harocot vert and sugar snaps and cook for 2-3 minutes until al dente. Remove and set aside. Add salmon to the broth and simmer for 2 minutes. Top the noodles with the salmon and vegetables and spoon over the broth. Serve with fresh chili and coriander leaves.
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