Crispy salmon with mango and kale salsa in a noodle broth

Posted by petra08 on January 15, 2015 · 4 Comments 

We haven’t eaten much salmon since I read about salmon farming, lacking in regulation it doesn’t produce healthy fish or is good for the environment. Here is an article, just one of many. This time the fishmonger had sustainable , wild salmon that looked amazing and I knew I had to get some, it is one of my favourite fish.

We had a debate about cooking it. I was thinking about a ramen and M was thinking pan fried. I wasn’t sure what to make so I went to the garden to see what I could find that is edible. There are a few Savoy cabbages left but they never really looked quite right after the foxes seems to have rolled on them. I got a very small head that looked ok, better than nothing. The parsley is still growing in the greenhouse and I got some kale and spinach. I was quite pleased to get this much, there isn’t much growing in January.

 

 

I only got a small handful of kale so I decided to make a salsa with a ripe mango to let the kale come through. I decided to do a compromise, a noodle soup topped with crispy pan fried salmon and the mango salsa.

 

Mango and kale salsa

preparation time 10 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 1 ripe mango
• 1 handful of kale
• 1 tbsp chopped parsley
• juice of 1/4 lemon
• 1 tsp grated ginger
• a pinch of dried chilli
• 1 pinch of sea salt

Rinse the kale and place it in a pan with cold water. Bring it to a boil and as soon as it boils remove the kale and rinse it under cold water.

Peel and chop the mango fine. Chop the parsley.

Mix the ingredients and taste. Let stand until ready to plate up.

 

 

Salmon noodle soup

preparation time 10 minutes 

cooking time 15 minutes 

serves 2

Ingredients

• 1 litre chicken stock, use vegetable or fish stock if you prefer
• 1 tbsp hot sauce
• 1/2 dl or 1/4 cup leek
• 2 portions rice noodles
• 1 small head of Savoy cabbage
• 1 tbsp sesame oil
• 3 tbsp pumpkin seeds
• 3 tbsp cashew nuts
• cayenne pepper
• salt & pepper

Place the stock in a pan and bring it to a boil. Rinse and slice the leek and add it to the water. Add the hot sauce and the sesame oil. Separate the leaves from the cabbage head.

 

 

I loved the shape of the leaves and decided to keep them whole. I added them to the gently simmering water until they were just cooked through and they still kept their shape.

 

Chop the cashew nuts roughly and toast them with the pumpkin seeds. Add cayenne pepper and salt whe they are hot and set aside to cool for garnish.

 

Heat oil in a pan, salt and pepper the salmon, add to the pan and fry until crispy.

 

 

Remove the cabbage leaves and add the rice noodles, they need about 5 minutes to cook.

Place the cabbage leaves in a deep bowl. Place the rice noodles inside the cabbage leaves. Break up the salmon in to chunks and add. Top with the mango salsa and toasted pumpkin seeds and cashew nuts. Last add stock and serve.

 

 

 

It turned out delicious, light and warming after a windy walk on the beach. The crispy salmon was great with the soft noodles and the broth. The salsa worked well and the seeds and nuts added crunch and a hint of spice.

 

 

 

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Filed under Allotment/Veg, Cabbage, Chilli, Ginger, Herbs, Kale, Main course, Mango, Noodles, Recipe, Spinach · Tagged with mango and kale salsa, mango salsa, salmon ramen, salsa