Vietnamese Flaked Salmon with Noodles
Serves: 2 | Prep time: 5 minutes | Cook time: 15 minutes
- 1 tbsp sesame oil
- 3 tbsp fish sauce
- 2 tbsp soy sauce, salt reduced
- ½ tsp grated fresh ginger
- Finely grated zest of 1 lime
- Juice of ½ lime
- ½ tsp freshly ground black pepper
- 1 spring onion, chopped
- 2 salmon fillets
- 150g wholegrain noodles
- Fresh coriander, to serve
- Sesame seeds, to serve
- Lime wedges, to serve
- Spring onions to serve
1. In a small bowl, add sesame oil, fish sauce, soy sauce, ginger, lime zest, lime juice and pepper.
2. Set the pot to browning and add sauce and 1 chopped spring onion. Bring to a simmer and cook for 5 minutes, then turn off the cooker.
3. Place the salmon into the pot, with the skin side facing up. Spoon some of the sauce over the fish. Pressure cook for 5 minutes.
4. Cook noodles according to packet instructions.
5. To cook bok choy, place it in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. (You could also steam it in the microwave).
6. Switch cooker back to browning and cook salmon (skin side down) for 1-2 minutes, until salmon is cooked to your liking.
7. Remove salmon from the pot and continue cooking sauce until reduced.
8. Divide noodles between bowls and top with salmon and bok choy. Option to flake salmon through noodles (as we’ve done in image above). Spoon sauce over salmon and garnish with fresh coriander, sesame seeds, spring onions and a lime wedge.
- We used the Tefal Cook4Me+ to create this recipe however you could use another pressure cooker or cook on the stove.
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