Thai-Glazed Salmon with Vegetable Pad Thai

Thai-Glazed Salmon with Vegetable Pad Thai

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 23, 2015.
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Glazed salmon served with bok choy and mung bean pad Thai

Ingredients

VEGETABLE PAD THAI

  • 100 g dried rice stick noodles
  • 1 tablespoon oil (e.g. canola, sunflower, peanut)
  • ½ stalk lemongrass, tough outer layer removed, very finely sliced
  • 1 kaffir lime leaf, tough central stem removed, very finely sliced
  • 2 spring onions, cut into 2cm lengths (keep white and green part separate)
  • 3 baby bok choy, finely sliced (keep white and green part separate)
  • 1 clove garlic, finely chopped
  • 100 g mung bean sprouts
  • Pinch chilli flakes (optional)

PAD THAI SAUCE

  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons sweet chilli sauce
  • Juice of ½ a lime
  • 1 ½ teaspoons sesame oil
  • 1/3 cup coconut milk

SALMON

  • 300 g salmon fillet
  • ½ a lime, cut into wedges
  • 2 tablespoons coriander, roughly chopped

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heat-proof, bowl or pot and pour over boiling water to cover. Stir with a fork to separate noodles and leave to soak for 2 minutes or until noodles are soft and pliable. Drain and rinse under cold water to prevent noodles over-cooking and sticking together. Use scissors to snip noodles in a few places to shorten strands.
  3. While the noodles are soaking, mix all pad Thai sauce ingredients together in a small bowl and set aside.
  4. Heat oil in a large fry-pan (preferably non-stick) on medium heat. Fry lemongrass, kaffir lime leaf, spring onions (white part), bok choy stems and garlic for 1 minute. Add noodles, spring onions (green part), bok choy leaves, bean sprouts, chilli flakes (if using) and half the pad Thai sauce. Stir-fry for about 3 minutes. Remove from pan and set aside. Wipe out pan and return to high heat with a drizzle of oil.
  5. Pat salmon dry with paper towels, remove any remaining pin-bones and cut into 2–3 pieces. Cook, skin-side-down for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking. Pour remaining pad Thai sauce into pan with lemongrass and kaffir lime leaf. Simmer for about 30 seconds, until reduced slightly then remove from heat.
  6. Divide pad Thai between plates, top with salmon and spoon over any pan sauce. Top with peanuts, lime juice and coriander.

Nutritional Information

Energy 2598 kj
621 kcal
Protein 33.5g
Carbohydrate 48.2g
Fat 34.4g