Seared Salmon with Singapore Noodles

Recipe by: Nigella Lawson | from Nigella Express

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Challenging

Cost: Moderate

Photo by Lis Parsons

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it’s part of your cupboard stash. If you don’t want to go in for specialty shopping at all (I love it, and now can indulge myself online, too) then replace the tiny dried shrimp with about ½ cup of small frozen (though thaw them first) shrimp. Sherry could be used instead of the Chinese cooking wine, though I should tell you that I get this very straight-forwardly from my local supermarket.

Yield: Serves 4

INGREDIENTS

for the salmon:

2 teaspoons medium Madras curry powder
1 teaspoon sugar
¼ teaspoon table salt
4 approx. 6–8-oz salmon fillets
1 tablespoon garlic-infused oil

for the noodles:

8 oz vermicelli rice noodles
½ cup dried shrimp
½ cup Chinese cooking wine
1 tablespoon garlic-infused oil
2 cups finely sliced napa cabbage
1 cup baby whole corn, sliced into thin rounds
2 scallions, finely sliced
2 teaspoons medium Madras curry powder
1 teaspoon minced fresh ginger
1 cup chicken stock (from concentrate or bouillon cubes)
3 tablespoons soy sauce
2 cups bean sprouts
¼ cup chopped fresh cilantro

Directions

Mix the curry powder, sugar, and salt in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.

Heat a pan with the oil and cook the fillets on high heat for about 2–3 minutes a side, searing the sides of the fillets too if they are very thick.

Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.

Soak the dried shrimp in the wine, then heat the oil in a wok and fry the lettuce, baby corn, and scallions for a few minutes.

Add the curry powder and minced ginger to the wok, and then the stock and soy. Pour in the shrimp with their wine and the drained, soaked noodles, tossing and shaking everything all together in the wok.

Finally stir in the bean sprouts and give a final toss before turning out into a bowl and sprinkling the cilantro over.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on using 4, 6 oz salmon fillets.

Calories 761 kcal

Calcium 7 % daily value

Vitamin C 48 % daily value

Vitamin A 1 % daily value

Potassium 1048 mg

Magnesium 104 mg

Protein 44 g

Sugar 8 g