Coconut and Kaffir lime leaf Salmon Steaks

Pan fried salmon steaks sauced with turmeric, kaffir lime leaf, chili, coriander, and coconut cream. Finished on miso noodles and crispy shallots.

Ingredients

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• 4 x 220 g salmon steaks, skin off and pin-boned
• 50 ml rice bran oil
• 2 x 220 ml coconut cream
• 1 dsp fresh turmeric, thinly sliced
• 4–6 fresh kaffir lime leaves
• 2 long red chilies, deseeded and thinly sliced
• ½ bunch fresh coriander, washed and chopped
• 1 lime, juice
• 10 ml fish sauce
• 50 g white miso paste
• 250 g buckwheat or udon noodles
• 1 dsp fried shallots

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Recipe

10 Easy Steps!

1. Heat a large, deep-frying pan with the rice bran oil.

2. Carefully add the salmon steaks to the frying pan, ‘top’ side down.

3. Sear for approx. 2-3 minutes and then carefully turn over.

4. Reduce heat to medium, then add the coconut cream, turmeric, coriander, chili, fish sauce and lime juice.

5. Cover with baking paper or lid and simmer for approx. 2 minutes. Remove from the heat and sit to the side until ready to serve.

6. Meanwhile, bring a 5lt pot of water to the boil with the miso paste.

7. Bring to the boil, add noodles and cook for approx. 3-4 minutes or until al dente.

8. Strain thoroughly and add more miso paste as desired.

9. Divide the noodles evenly between 4 bowls, place a portion of each salmon piece atop.

10. Spoon over with sauce and garnish with basil, lemon verbena and fried shallots.