Salmon in a light, fragrant broth
•400ml/14fl oz chicken or vegetable stock
•3 Kaffir lime leaves
•1 small onion or 3 shallots, peeled, finely sliced
•1 mild red chili, finely sliced
•4 big Chestnut mushrooms or preferably 100g oyster or fresh shiitake, finely sliced
•Half a Red or Yellow Pepper, sliced
•1 tsp caster sugar
•vegetable oil for frying
•2 lightly smoked salmon fillets, With or without skin
•sea salt and freshly ground black pepper
•2/3 inches of cucumber chopped lengthwise into thick matchsticks or 100g/3½oz baby spinach leaves
•1 tbsp Thai fish sauce
•1 tbsp fresh lime juice
•sesame seed oil
•handful of chopped coriander
1.Pop the oven on full whack. Bring chicken stock to the boil in a saucepan, I used 1 chicken stock cube. Add the Kaffir lime leaves, the sliced onion, chili, mushrooms, pepper slices and sugar. Reduce the heat to the lowest setting and simmer for ten minutes with the lid on. Add the cucumber/Spinach in the last few minutes.
2.In the meantime, heat a little oil in a non-stick frying pan. Fry the salmon fillets, skin-side down if they have skin on them, on a low heat for a total of about 5 minutes. Then remove from the pan and place on a baking tray brush the tops with a little of the oil from the pan and sprinkle with some rock salt and black pepper and stick in the pre-heated oven for ten minutes. Place required amount of plates in the oven for the last minute.
3.Stir fry easy cook Noodles in the pan that contained the Salmon, as per the pack
instructions (You could use boiled rice). Remove from the pan and place on one of the pre-heated plates. With a slotted spoon and arrange the vegetables from the broth pan over the Noodles/Rice. Place the salmon on top.
4.Add the fish sauce and lime juice to the broth, stir, and spoon it over and around the salmon. Serve after drizzling with a little sesame oil, seasoning and sprinkling with chopped coriander.