Peanut Salmon Udon Noodles with Pak Choi
The sauce on this peanut salmon is to die for! Perfectly flaky salmon sits on top of udon noodles and wilted pak choi with a creamy peanut sauce.
Servings 2 servings
Calories 429kcal
Ingredients
For the Salmon
- 1 tablespoon Vegetable Oil
- 2 Salmon Fillets skin on
- 1 teaspoon Garlic Powder
- 2 large pinches Chilli Powder
- ½ teaspoon Dried Ginger
- 1 teaspoon Coriander
- Salt and Pepper
For the Peanut Curry Sauce
- 1 tablespoon Vegetable Oil
- 2 cloves Garlic crushed
- ½ teaspoon Curry Powder
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Chilli Powder
- ½ teaspoon Garlic Powder
- 1 tablespoon Brown Sugar
- 2-3 tablespoon Peanut Butter
- 1 400g tin Coconut Milk
- 1 tablespoon Sesame Oil
To Serve
- 2 Pak Choi halved lengthways
- Chopped Peanuts to serve
- Fresh Coriander (cilantro) to serve
- Udon Noodles to serve
- Sesame Seeds to serve
Instructions
- Start by coating the salmon fillets in the garlic powder, ginger, chilli powder and coriander and a sprinkling of salt and pepper. Set aside.
- Make the peanut sauce by heating the vegetable oil over a medium heat. Add the garlic and cook for a couple of minutes then add the curry powder, cayenne, chilli and garlic powder and cook for another minute. Pour in the coconut milk along with the brown sugar and peanut butter. Bring to the boil and simmer for 10 minutes until it's thickened.
- While the sauce is thickening heat a tablespoon of vegetable oil over a high heat in a frying pan. Cook the salmon fillets skin side down first being careful not to move it around too much so that you get lovely crispy skin. After about 5 minutes flip the salmon fillet and cook for another couple of minutes on the other side (how long will depend on the thickness of your salmon). Remove from the pan.
- Once you've removed your salmon fillets from the frying pan, add the pak choi, cut side down, and cook for a couple of minutes until wilted. Finish the sauce by stirring through the sesame oil. Serve the salmon and pak choi on udon noodles with the sauce on top. Sprinkle over sesame seeds, chopped peanuts and coriander.
Nutrition
Calories: 429kcal