Poached Salmon with Ginger Broth

Serves: 4

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  • 1 Packet of Slendier Wok-Ready Noodles
  • 500 mL Chicken Stock (reduced salt)
  • 1 Stalk of lemon grass (chopped finely)
  • 20 grams Ginger (peeled and sliced)
  • 1 teaspoon(s) Soy Sauce (reduced salt)
  • 200 grams Salmon Fillet (skin removed and cut into thick cubes)
  • 1 Bunch of Asparagus (trimmed and sliced)
  • 1 tablespoon(s) Pickled Ginger- to serve
  • 1 tablespoon(s) Coriander- to serve


  1. Prepare Slendier Wok-Ready Noodles as per instructions on the packet
  2. Place stock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer
  3. Simmer for 5 mins
  4. Remove lemongrass and ginger and discard
  5. Add salmon and asparagus to the broth and cook for 1 min or until salmon is cooked through
  6. Divide noodles into 2 bowls or deep plates
  7. Top noodles with salmon and asparagus and spoon over the broth
  8. Serve with pickled ginger and coriander leaves

Salmon, soy and ginger are the best of friends and this beautiful broth is perfect for when you fancy something warm but not too heavy. Ginger is commonly used to aid digestion or nausea and can help fight common symptoms associated with a cold or flu. Teamed with salmon, it’s not only healthy, but insanely tasty.

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