Seared Salmon With Singapore Noodles
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I love it, and now can indulge myself online, too), then replace the tiny dried shrimp with about 100g of small frozen (thaw them first) prawns. Sherry could be used instead of the Chinese cooking wine, though I tell you that I get this very easily from my local supermarket.
For US cup measures, use the toggle at the top of the ingredients list.
I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I love it, and now can indulge myself online, too), then replace the tiny dried shrimp with about 100g of small frozen (thaw them first) prawns. Sherry could be used instead of the Chinese cooking wine, though I tell you that I get this very easily from my local supermarket.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
For the Salmon
- 2 teaspoons medium madras curry powder
- ¼ teaspoon salt
- 1 teaspoon sugar
- 4 Alaskan, organic or ASC-certified Scottish salmon fillets (approx 200g / 6-8oz each)
- 1 tablespoon garlic infused olive oil
For the Noodles
- 250 grams rice noodles
- 50 grams dried shrimp
- 125 millilitres chinese cooking wine
- 1 tablespoon garlic infused olive oil
- 100 grams finely sliced chinese leaf lettuce
- 125 grams baby sweetcorn (sliced into thin rounds)
- 2 spring onions (finely sliced)
- 2 teaspoons medium madras curry powder
- 1 teaspoon minced fresh ginger
- 250 millilitres chicken stock (from concentrate)
- 3 tablespoons soy sauce
- 150 grams beansprouts
- 4 tablespoons chopped fresh coriander
For the Salmon
- 2 teaspoons medium madras curry powder
- ¼ teaspoon salt
- 1 teaspoon sugar
- 4 Alaskan, organic or ASC-certified Scottish salmon fillets (approx 200g / 6-8oz each)
- 1 tablespoon garlic flavored oil
For the Noodles
- 8 ounces rice noodles
- ½ cup dried shrimp
- ½ cup chinese cooking wine
- 1 tablespoon garlic flavored oil
- 2 cups finely sliced napa cabbage
- 1 cup baby sweetcorn (sliced into thin rounds)
- 2 scallions (finely sliced)
- 2 teaspoons medium madras curry powder
- 1 teaspoon minced fresh gingerroot
- 1 cup chicken broth (from concentrate)
- 3 tablespoons soy sauce
- 2 cups bean sprouts
- ¼ cup chopped cilantro
Method
- Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
- Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.
- Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
- Soak the dried shrimp in the wine, then heat the oil in a wok and fry the Chinese leaf lettuce, baby corn and spring onions for a few minutes.
- Add the curry powder and finely chopped ginger to the wok, and then the chicken stock and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
- Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.
- Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
- Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.
- Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
- Soak the dried shrimp in the wine, then heat the oil in a wok and fry the napa cabbage, baby corn and scallions for a few minutes.
- Add the curry powder and finely chopped ginger to the wok, and then the chicken broth and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
- Finally, stir in the bean sprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.
Additional Information
For gluten free use tamari instead of soy sauce and make sure the stock concentrate and curry powder are gluten free.
For gluten free use tamari instead of soy sauce and make sure the stock concentrate and curry powder are gluten free.
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What 2 Others have said
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Posted by fleurlice on 14th October 2016
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Posted by ciaranic on 30th April 2013
Show more commentsVery good.
Loved it. I used regular curry powder. Would definitely have again.