Shredded Salmon on Asian Noodles with Coconut Vegetable Sauce
Shredded salmon on Asian noodles with coconut vegetable sauce - Delicate fish in exotic company. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Tropical coconut milk is rich in basic minerals such as magnesium which relaxes cramps, phosphorus which strengthens bones, and potassium which helps lower blood pressure.
If you can't get Asian noodles in the whole grain variety, you can simply use whole grain spaghetti instead.
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 73 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- ½ oz ginger
- 1 Parsnip
- 2 carrots
- 2 scallions
- 18 ozs Salmon
- 2 Tbsps Canola oil
- 10 ozs Asian Whole Grain Pasta
- salt
- peppers
- 1 Tbsp Harissa (spice paste)
- ½ tsp ground Turmeric
- 14 ozs Coconut milk
- several sheets Shiso sprout
Preparation steps
Peel and chop the shallot, garlic and ginger. Peel and wash parsnip and carrots and cut into small cubes. Clean, wash and cut spring onions into rings. Rinse salmon fillet and dab dry.
Heat 1 tablespoon of oil in a frying pan. Saute the salmon fillet on all sides at medium heat for about 6 minutes. Cook the pasta according to the instructions on the packet in plenty of boiling salted water until al dente, drain in a sieve and leave to drain.
Season salmon with salt and pepper, remove from the pan and keep warm in the oven at 80 °C / 175°F.
In the same frying pan, heat the remaining oil. Sauté the shallot, garlic and ginger for 2 minutes at medium heat. Add the diced vegetables and steam for 5 minutes. Add harissa and turmeric powder and steam for 2 minutes. Add coconut milk to the vegetables and simmer for 4 minutes while stirring. Season the sauce to taste with salt and pepper.
Slightly tear the salmon with a fork. Cut cress from the bed. Arrange noodles with the sauce and salmon and garnish with cress.
