Thai Style Salmon On Coconut Milk Noodles Recipes

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THAI SALMON NOODLES



Thai salmon noodles image

This fast, fragrant and filling dish is just what you need after a hard day at work

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

200g egg or rice noodles
1 tsp olive oil
2-3 tsp Thai red curry paste
2 spring onions , chopped
1 sweet potato , cubed
200ml vegetable or chicken stock
100ml skimmed milk
2 skinless salmon fillets , cut in half and then into fine strips
½ small bunch coriander , roughly chopped

Steps:

  • Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
  • Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Nutrition Facts : Calories 391 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.65 milligram of sodium

THAI STYLE SALMON ON COCONUT MILK NOODLES



Thai Style Salmon on Coconut Milk Noodles image

I love how different this dish is - I have a tendency to eat salmon the same few ways over and over and this is a delish changeup. From Ricardo Larrivee

Provided by Cadillacgirl

Categories     Thai

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
pepper
1 1/2 lbs skinless salmon fillet
150 g rice vermicelli
1/4 cup olive oil
1 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper
1 (14 ounce) can coconut milk
1 tablespoon fresh ginger, grated
1/4 cup corn kernel
1/2 red bell pepper, diced
salt and pepper
cilantro leaves or chives, chopped for garnish

Steps:

  • Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
  • Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
  • Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
  • Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
  • Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
  • Spread the noodles on a large clean cloth and let rest for 10 minutes.
  • Preheat the grill, setting the burners to medium.
  • Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
  • Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.

Nutrition Facts : Calories 909.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 78.4, Sodium 989.9, Carbohydrate 93.5, Fiber 2, Sugar 54.3, Protein 39.9

THAI NOODLE SOUP WITH SALMON



Thai noodle soup with salmon image

Get a dose of omega-3 with this family-friendly Thai-style noodle soup with salmon. It uses just five ingredients and takes only 30 minutes to make

Provided by Cassie Best

Categories     Dinner, Main course, Soup, Supper

Time 30m

Yield Serves 2 adults, 2 children

Number Of Ingredients 5

4 salmon fillets, skin left on
200g dried flat rice noodles
125g red Thai curry paste
2 x 400ml cans light coconut milk
2 pak choi (about 250g), leaves separated

Steps:

  • Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
  • Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

Nutrition Facts : Calories 900 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium

THAI SALMON NOODLES



Thai Salmon Noodles image

Make and share this Thai Salmon Noodles recipe from Food.com.

Provided by DoubletheGarlic

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 head broccoli (seperate the florets and blanch)
2 carrots (julienne and blanch)
375 g egg noodles (dry weight)
1 (418 g) can salmon (reserve the brine)
4 tablespoons smooth peanut butter
50 g creamed coconut (one sachet)
1 tablespoon hot water
1 tablespoon fish sauce
1 tablespoon dark soy sauce
4 garlic cloves, minced
1/2 tablespoon red curry paste
1 teaspoon fresh gingerroot, minced
1/2 lemon, juice of
1/2 cup Thai basil (optional) or 1/2 cup cilantro, chopped (optional)

Steps:

  • Blanch the cut vegetables. Remove and keep warm.
  • Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
  • Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
  • Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
  • Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!

Nutrition Facts : Calories 373.9, Fat 13.1, SaturatedFat 5.7, Cholesterol 63.4, Sodium 426.4, Carbohydrate 43.9, Fiber 4.6, Sugar 3.9, Protein 22.5

SEARED SALMON WITH THAI VEGETABLES



Seared Salmon with Thai Vegetables image

Categories     Fish     Ginger     Rice     Vegetable     Sauté     Coconut     Salmon     Spice     Spring     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Salmon
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

Steps:

  • For salmon:
  • Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
  • For dressing:
  • Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
  • Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
  • Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

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