SALMON UDON IN SPICY COCONUT BROTH
Salmon cooked in a coconut milk umami broth, topped with fresh cilantro, lime & a yolky egg
5 clove garlic, minced
1” fresh ginger, peeled & grated
1 jalapeno, finely chopped
1/2c yellow onion, finely chopped
2c coconut milk
3tbsp soy sauce
2tbsp fish sauce
Zest of 1 lime
1lb skinless salmon filet
Chopped cilantro, to serve
Lime wedges to serve
Sriracho, to serve
Heat a drizzle of oil in a wok over medium heat. Saute the garlic thru onion for 5min, until softened. Stir in the coconut milk thru zest and increase heat to medium-high. Bring to a boil and add in the salmon. Simmer until the salmon is just cooked, 10-15min. Meanwhile, cook the udon according to package instructions and drain.
Divide the udon into the bottom of four bowls. Break up the salmon into large chunks and divide salmon and broth into the bowls. Top with cilantro, lime wedges and sriracha and serve immediately.
Don’t do it.