1 Nov 2010

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 Data
    Per 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 & Veg
    1.7

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