Tom Kerridge’s Asian-Inspired Salmon and Green Curry Noodle Bowl
By M&S Food
Published on 20 May 2024
Use the best seasonal British produce to stir up the flavours in this Asian-inspired salmon and green curry noodle bowl from chef Tom Kerridge. Easy to put together, bursting with aromatic flavours and vibrant colours this is the perfect dinner for a hump-day boost.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 (220g) packs M&S Scottish salmon fillets, skin on
- 4 tbsp Thai green curry paste
- 0.5 pack (180g) rice noodles (2 nests)
- 125g asparagus tips
- 100g mangetout
- 2 tbsp light olive oil
- 400ml coconut milk
- 1 heaped tsp caster sugar
- 2 tbsp fish sauce
- 2 limes, 1 juiced, 1 cut into wedges
- 1 red chilli, deseeded and finely sliced
- 1 handful coriander leaves
Method
Step 1
Cut each piece of salmon into 3 equal pieces then put in a bowl with 1 tbsp curry paste, pinch of salt and freshly ground black pepper. Mix well, then leave to marinade for 15 mins.Step 2
Meanwhile, put the noodles into a heatproof bowl and pour over plenty of boiling water. Leave to soak for 2 mins, or until the noodles are tender. Drain well then tip the noodles into a bowl of iced water and set aside.Step 3
Fill a small saucepan with boiling water and set over a high heat. Add a little salt to the water and once simmering, add the veg and cook for 30 secs - 1 min, until just beginning to soften. Remove with a slotted spoon and transfer to a second bowl of iced water. Once cool, drain well and set aside.Step 4
Add 1 tbsp oil to an empty saucepan and set over a high heat. Add the remaining 3 tbsp curry paste and stir for 1-2 mins until fragrant. Add the coconut milk along with 250ml water and bring up to a simmer. Cook for 2-3 mins, then taste the soup and season with the sugar, 1 tbsp fish sauce and lime juice. Add the remaining fish sauce, if you like.Step 5
Add the remaining 1 tbsp oil to a small frying pan and set over a medium heat. Add the salmon skin side down and cook for 3-4 mins or until the skin is crispy. Carefully turn the fish over and cook for 2 mins before removing from the heat.Step 6
Drain the rice noodles and add to the soup to warm through. Divide between 2 bowls then top with the vegetables and salmon. Garnish with the chilli, limes wedges and coriander to serve.