Sunday, 1 March 2009

Salmon on Thai Broth

Serves 2:
  • 1 Pint/591ml Stock Cubes, Vegetable, Made Up, Organic, Kallo

  • 2 Tsps/4g Ginger, Ground, Average

  • 5 Meds/75g Onions, Spring Or Scallion, Raw, Average

  • 1 Sm Pepper/13g Peppers, Chilli, Red, Raw, Unprepared, Average

  • 175g Mange Tout, Raw, Average

  • 10g Spice Blend, Thai, Sharwood's

  • 2 Portions/300g Salmon, Fillets, Skinless & Boneless, Frozen, Tesco

  • 10g Sauce, Sweet Chilli & Lemon Grass, Stir Fry, Sharwood's

  • 1 Tsp/5ml Juice, Lemon, Fresh, Average


    Put 600ml (1 pint) chicken or vegetable stock into a wok.

    Add 4 shredded spring onions, a handful of sliced mangetout, 1 tsp chopped fresh ginger, 1 tsp chopped fresh red chilli, 2 tsp lemongrass (from a jar) and 2 dried kaffir lime leaves.

    Sit 2 150g salmon fillets on top and simmer gently for 6-8 minutes.

    Serve in shallow bowls.

    Nutrition DataPer Serving
    Calories (kcal)419.4
    Carbohydrate (g)10.9
    Protein (g)34.2
    Fat (g)26.6
    Fibre (g)2.3
    Alcohol (g)0.0
    Fruit & Veg1.7

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