Thai-Style Salmon on Coconut Milk Noodles
Thai-Style Salmon on Coconut Milk Noodles
Ingredients
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 2 cloves garlic, finely chopped
- Pepper
- 1 1/2 lb (675 g) skinless salmon fillet
- 150 g rice vermicelli
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) curry powder
- 1/2 teaspoon (2.5 ml) turmeric
- Salt and pepper
- 1 can 14 oz (398 ml) coconut milk
- 1 tablespoon (15 ml) fresh ginger, grated
- 1/4 cup (60 ml) corn kernels
- 1/2 red bell pepper, diced
- Salt and pepper
- Cilantro leaves or chives, chopped (for garnish)
Instructions
- 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.
Thai-Style Salmon on Coconut Milk Noodles