Creamy coconut rice noodles pair elegantly with crisp green beans and support the star of the plate, wild Alaska salmon.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 2 servings
- Yield: 2 fillets
- 2 wild Alaska salmon fillets
- 5 ounces rice noodles
- 1 package frozen green beans
- A few leaves of parsley
- 1/4 cup vegetable broth
- 7 ounces coconut milk
- 1 tablespoon yellow curry powder
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon chopped ginger
- 1 teaspoon cornstarch
Step 1 Prepare the salmon
- Soak the pasta according to the package instructions and let it drain.
- Preheat the oven to broil setting. Place the salmon fillets in an ovenproof dish. Option: Grill the salmon instead of broil.
- In a bowl, whisk together the ingredients for the curry sauce without the cornstarch. Coat the salmon fillets with the sauce.
- Cook the fish in the oven for 4 to 5 minutes on each side. Watch carefully to not overcook.
Step 2 Prepare the sauce and noodles
- In the meantime, pour the remaining sauce into a saucepan and stir in the cornstarch. Bring to a boil and whisk until sauce thickens.
- In another pot, bring the broth to a boil. And add in the pasta and cook for 1 minute. Steep the thawed green beans in lightly salted water.
Step 3 Plate the dish
- Arrange the green beans on one half of the plate, the noodles on the other half, and a salmon fillet on top. Finally, pour the sauce in a saucepan and a few parsley leaves over the salmon and pasta for garnish.