BANGALORE: Salmon is a sustainable source of omega-3 fish. Salmon contains small proteins called bioactive peptides which improve bone density and strength. This recipe of baked salmon fillet on bok choy, buck wheat noodles and chilli broth serves one portion.
- Preparation Time: 10 mins
- Cooking time: 15 mins
- 140 gm salmon fillet, scaled and de-boned
- 50 gm baby bok choy, blanched
- 3 ml sesame oil
- 50 ml buck wheat noodle, cooked
- 50 ml fish stock (unsalted)
- 5 gm ginger (young)
- 3 gm red chili
- 5 gm lemongrass
- 2 gm coriander root
- 5 ml low sodium soya sauce
- 2 gm low sodium salt
- 2 gm white pepper
To make the mild ginger and chilli broth
- Add the ginger, chili, lemongrass, coriander root and dill stalks and soy to the fish stock.
- Bring to boil, reduce heat, skim, and simmer for around 15 minutes until a light flavour is obtained.
- Strain and set aside.
To make the noodles
- Boil the soba noodle in fish stock refresh on ice.
- Oven-bake the salmon.
- Blanch bok choy and place with soba in a bowl plate.
- Top with the salmon and finish with the ginger chili broth.
- Calories: 287
- Fat: 10 g
- Carbohydrates: 12 g
- Protein: 36 g
- Cholesterol: 77 mg
- Sodium: 486 mg
Arzooman Irani is the executive chef at Vivanta by Taj - Whitefield