Cooking time:15 minutes
Total time: 30 minutes
Serves: 2
1 tbsp Oil
1 tbsp Thai green curry paste
270ml Light coconut milk
1 cup Chicken stock
1 packet John West Chilled Atlantic Salmon portions
100g Fresh baby corn, chopped
1 Carrot, cut into julienne strips
100g Snow peas, sliced
1 tbsp Fresh coriander, chopped
200g Rice or udon noodles, cooked
Fresh coriander, to serve
Heat oil in a medium frying pan and cook curry paste for 1 minute or until fragrant. Add coconut milk and stock and heat until simmering.
Add John West Atlantic Salmon Portions, baby corn, carrot strips, snow peas and chopped coriander. Cover and cook on low heat for 5-7 minutes or until salmon is cooked through.
Place cooked noodles into serving bowls and top with salmon and broth. Serve garnished with fresh coriander
TIP: John West Chilled Atlantic Salmon can be pan-fried and served with noodles and broth
30 Oct 10 Special K
I made this tonight and it was delicious. Fresh baby corn was super expensive so I substituted pak choy and decided to pan fry the salmon to get a lovely crispy skin. I served it with fresh udon noodles and placed the salmon on top of the noodles and vegetables, pouring the sauce over the top. I paired it with a lovely Sauvingnon Blanc.
1 tbsp Thai green curry paste
270ml Light coconut milk
1 cup Chicken stock
1 packet John West Chilled Atlantic Salmon portions
100g Fresh baby corn, chopped
1 Carrot, cut into julienne strips
100g Snow peas, sliced
1 tbsp Fresh coriander, chopped
200g Rice or udon noodles, cooked
Fresh coriander, to serve
Heat oil in a medium frying pan and cook curry paste for 1 minute or until fragrant. Add coconut milk and stock and heat until simmering.
Add John West Atlantic Salmon Portions, baby corn, carrot strips, snow peas and chopped coriander. Cover and cook on low heat for 5-7 minutes or until salmon is cooked through.
Place cooked noodles into serving bowls and top with salmon and broth. Serve garnished with fresh coriander
TIP: John West Chilled Atlantic Salmon can be pan-fried and served with noodles and broth
30 Oct 10 Special K
I made this tonight and it was delicious. Fresh baby corn was super expensive so I substituted pak choy and decided to pan fry the salmon to get a lovely crispy skin. I served it with fresh udon noodles and placed the salmon on top of the noodles and vegetables, pouring the sauce over the top. I paired it with a lovely Sauvingnon Blanc.
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