Gluten and Dairy Free Lemongrass Salmon with Coconut and Chilli Noodles

serves / makes 4
15 prep time
15 mins cooking time

Description

I love the King Soba noodles, I used the pumpkin and ginger brown rice gluten free noodles to make this dish. This dinner can be quickly put together making it the perfect end to a busy day. You can substitute the salmon for more vegetables or chicken or steak, whatever takes your fancy.

Enjoy!

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Ingredients

  • 4 salmon steaks
  • 1 teaspoon dried lemongrass powder
  • 1 teaspoon garlic paste
  • 300g gluten free noodles
  • 185ml coconut milk
  • 1 tablespoon fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons gluten free soy sauce
  • 1/2 teaspoon dried chilli flakes
  • 2 teaspoons brown sugar
  • salt and pepper for seasoning
  • 1 green pepper, finely diced

Method

  1. Season the salmon steaks with salt and pepper
  2. Brush the top of each salmon steak with the garlic paste and sprinkle on the lemongrass
  3. Cook the salmon on a medium to high heat for about 7 minutes
  4. Bring a large pan of water to the boil and cook the noodles for 3-4 minutes
  5. Remove from the loan and rinse with cold water, this stops the noodles continuing to cook
  6. In a shallow pan gently stir fry the pepper for a couple of minutes
  7. Add in the coconut milk, fish sauce, lime juice, soy sauce, chilli, brown sugar and season to taste
  8. Bring to the boil and simmer for a couple of minutes
  9. Add the noodles and stir until fully coated in the sauce
  10. Divide the noodles between four bowls and top with the salmon

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