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Salmon cooked in a coconut milk umami broth, topped with fresh cilantro, lime & a yolky egg

Serves 4


Olive oil

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

12oz udon

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.