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Salmon, pak choi & noodle broth
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2 x 240g packs lightly smoked Scottish salmon fillets
1 tbsp reduced salt soy sauce
2.5cm piece ginger, peeled and finely grated
2 x 500ml tubs Cooks’ Ingredients Fish Stock
2 star anise
1 lemongrass stalk, bashed
2 x 90g packs baby pak choi
½ x 300g pack bean sprouts
2 x 275g packs lentil protein noodles (from the chiller)
A few chives, cut into lengths
2 tsp black and/or white sesame seeds, toasted
1 lime, cut into wedges
1. Preheat the oven to 220ºC, gas mark 7. Marinate the salmon in the soy sauce and ginger for 10 minutes. Meanwhile, pour the stock into a medium saucepan, add the star anise and lemongrass and simmer for 15 minutes.
2. While the stock is simmering, place the marinated salmon on a parchment-lined tray and bake for 10-12 minutes, until just cooked through and opaque. Boil the pak choi according to pack instructions, adding the beansprouts for the last 30 seconds, or until the mixture returns to the boil and is piping hot. Drain and set aside.
3. Cook the noodles according to pack instructions and divide between 4 bowls. Top with the pak choi, beansprouts and stock. Finish with the salmon, some chives and sesame seeds, with a lime wedge on the side to squeeze over.
Typical values per serving:
/969mg omega 3/1 of your 5 a day/high in omega 3
This recipe was first published in June 2021.