Thai-Style Salmon on Coconut Milk Noodles
Thai-Style Salmon on Coconut Milk Noodles
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Thai-Style Salmon on Coconut Milk Noodles

35 MIN
12 MIN
30 MIN




Coconut Milk Sauce



  1. In a bowl, combine all the ingredients except for the fish. Season with pepper.
  2. Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
  3. Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
  4. Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.


  1. Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
  2. Spread the noodles on a large clean cloth and let rest for 10 minutes.
  3. Preheat the grill, setting the burners to medium.

Coconut Milk Sauce

  1. In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
  2. Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.
  3. At the same time, prepare the noodles. In a non-stick wok, heat the oil, curry powder, and turmeric. Add the noodles and stir-fry for a couple of minutes. Season with salt and pepper.
  4. Place the noodles in the centre of four large plates. Place the salmon on the noodles and pour the coconut milk sauce around. Sprinkle with cilantro or chives.


You will best succeed with this recipe using the center piece of a salmon fillet; tail pieces are too thin.

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