Poached Salmon with Ginger Broth

Serves: 4

Nutritional Information (per serve)

  • Kcal: 224 kcal
  • Carbs: 3g
  • Proteins: 23.4g
  • Energy: 943 kJ
  • Sugar: 3g
  • Fat: 14g
  • Saturated fat (g): 4.8g
  • Fibers (g): 7g
  • Sodium (mg): 592.2mg

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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

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