A beautiful Asian inspired dish with plenty of flavour. The combination of ginger and chilli with the miso broth, greens and salmon make for a tasty and nutritious meal.
This recipe is available in the Changing Habits 2020 Recipe Book
Heat a fry pan on medium-high heat. Add the coconut oil and fry the salmon for two minutes on each side. Set salmon aside and turn the heat down to medium.
Use the same fry pan to fry the shallots, ginger, garlic and chilli in the miso paste for 2 minutes. Then add the lemongrass and fry for a further minute.
Pour the stock into the pan, bring to a boil and then reduce the heat to medium-low. Simmer for 10 minutes to let the flavours infuse.
Transfer the salmon fillets to the liquid and poach for 5 minutes on both sides.
Add the spinach, bok choy and noodles for the last couple of minutes before serving with garnish.