Poached salmon and peas in ginger broth
Nutrition per serving
Calories | 614 kcal |
Protein | 52.6 g |
Carbs | 66.1 g |
Fats | 14.4 g |
Saturated Fat | 2.4 g |
Monounsaturated Fat | 4.7 g |
Polyunsaturated Fat | 3.9 g |
Sugars | 15 g |
Fiber | 8.9 g |
Sodium | 1,035 mg |
Ingredients
Sesame Oil | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Ginger | |
Fish, Sauce | |
Brown Sugar | |
Salmon Fillets | |
Peas, Snow/Snap/ Mangetout | |
Peas Green, Frozen | |
Lime | |
Basmati Rice | |
Fresh Coriander |
1. Cook rice as per instructions on the packet instructions. Transfer to a bowl and leave to cool slightly.
2. Add oil, sliced onion and grated ginger to a saucepan using medium heat and cook while stirring, for 2 minutes.
3. Add 1 cup water, fish sauce and sugar and bring saucepan to boil.
4. Now decrease the heat to low. Add salmon and cook for 6 minutes Turn the fillet over once during the cooking.
5. Take salmon out of the saucepan and keep warm in a bowl.
6. Boil the remaining liquid in the saucepan with a high heat for 4–5 minutes. Add trimmed and halved snow peas and green peas and cook for 1–2 minutes, so appearance is bright green.
7. Now transfer the cooked snow peas and green peas into bowl. Add the waiting salmon on top and pour broth over.
8. Serve with lime wedges and basmati rice. Garnish with coriander.