Seared Salmon With Singapore Noodles

Name: Seared Salmon With Singapore Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 125 grams baby sweetcorn (sliced into thin rounds); 150 grams beansprouts; 250 millilitres chicken stock (from concentrate); 2 teaspoons madras curry powder; 50 grams dried shrimp; 4 Tbsps chopped fresh coriander; 1 Tbsp garlic infused olive oil; 1 teaspoon minced fresh root ginger; 100 grams finely sliced chinese leaf lettuce; 250 grams rice noodles; 4 fillets salmon fillets (approx 200g / 6-8oz each); 0 teaspoons salt; 3 Tbsps soy sauce; 2 spring onions (finely sliced); 1 teaspoon sugar; 125 millilitres chinese cooking wine

Seared Salmon With Singapore Noodles might be just the main course you are searching for. This recipe makes 4 servings with 680 calories, 52g of protein, and 20g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic infused olive oil, garlic infused olive oil, chicken stock, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and pescatarian diet. 272 people found this recipe to be flavorful and satisfying.

Instructions

Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.

Ingredients you will need

Curry Powder

Salmon

Sugar

Salt

Dry Seasoning Rub

Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.

Ingredients you will need

Salmon Fillets

Cooking Oil

Equipment you will use

Frying Pan

Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.Soak the dried shrimp in the wine, then heat the oil in a wok and fry the Chinese leaf lettuce, baby corn and spring onions for a few minutes.

Ingredients you will need

Spring Onions

Dried Shrimp

Rice Noodles

Baby Corn

Lettuce

Water

Wine

Cooking Oil

Equipment you will use

Bowl

Wok

Add the curry powder and finely chopped ginger to the wok, and then the chicken stock and soy sauce.

Ingredients you will need

Chicken Stock

Curry Powder

Soy Sauce

Ginger

Equipment you will use

Wok

Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.

Ingredients you will need

Bean Sprouts

Coriander

Pasta

Shrimp

Wine

Equipment you will use

Bowl

Wok

Equipment

Frying Pan

Bowl

Wok

Ingredients

Servings:

125grams

baby sweetcorn (sliced into thin rounds)150grams

beansprouts 250millilitres

chicken stock (from concentrate)2teaspoons

madras curry powder 50grams

dried shrimp 4Tbsps

chopped fresh coriander 1Tbsp

garlic infused olive oil 1teaspoon

minced fresh root ginger 100grams

finely sliced chinese leaf lettuce 250grams

rice noodles 4fillets

salmon fillets (approx 200g / 6-8oz each)0teaspoons

salt 3Tbsps

soy sauce 2

spring onions (finely sliced)1teaspoon

sugar 125millilitres

chinese cooking wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.