Salmon and Creamy Peanut Noodles
2 bunches broccolini (or 1 head broccoli) cut into florets
500g fresh hokkien noodles
4 T panang curry paste
¼ C peanut oil
4 pinboned salmon portions, skin off
2 shallots, peeled, thinly sliced
1 C fish, chicken, or vege stock
1 T soy sauce
2 t fresh lime juice
½ C smooth peanut butter
1 T brown sugar
Toasted sesame seeds, sliced spring onion, lime cheeks, sliced fresh red chilli, to serve (optional)
- Cook the broccolini in a large saucepan of salted boiling water for 2 minutes or until tender crisp. Use tongs to transfer to a bowl. Remove pan of water from heat. Add noodles. Set aside for 5 minutes or until softened slightly. Drain. Transfer to the bowl.
- Place 2 T curry paste and 1 T oil in a large bowl. Stir until combined. Add salmon and toss until coated. Heat 1 T remaining oil in a large frying pan. Add the salmon and cook for 3-4 minutes each side. Transfer to a plate. Cover to keep warm.
- Heat the remaining oil in the pan over medium heat. Add the shallot and a pinch of salt and cook, stirring, for 2-3 minutes or until softened. Add the remaining curry paste and cook, stirring, for 30 seconds or until aromatic. Add the stock, soy sauce, lime juice, peanut butter and sugar. Cook, stirring, until the mixture comes to the boil. Check seasoning.
- Add the noodle mixture and toss until well coated. Divide among serving bowls. Top with the salmon. Sprinkle with sesame seeds, spring onion and chilli, if using. Serve with lime cheeks.
Recipe adapted from taste.com.au
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