Thai-Style Salmon on Coconut Milk Noodles
Preparation
35 MIN
Cooking
12 MIN
Marinating
30 MIN
Servings
4

Thai-Style Salmon on Coconut Milk Noodles

Ingredients

    Marinade

  • 3 tablespoons (45 ml) soy sauce
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 ml) rice vinegar
  • 2 cloves garlic, finely chopped
  • Pepper
  • 1 1/2 lb (675 g) skinless salmon fillet

    Noodles

  • 150 g rice vermicelli
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon (5 ml) curry powder
  • 1/2 teaspoon (2.5 ml) turmeric
  • Salt and pepper

    Coconut Milk Sauce

  • 1 can 14 oz (398 ml) coconut milk
  • 1 tablespoon (15 ml) fresh ginger, grated
  • 1/4 cup (60 ml) corn kernels
  • 1/2 red bell pepper, diced
  • Salt and pepper
  • Cilantro leaves or chives, chopped (for garnish)

Preparation

Marinade

  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.

Noodles

  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.

Note

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