Salmon and Spinach Wok
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon, fresh or frozen, defrosted
- 250 g spinach, fresh
- 250 g taliatelle, fresh
- 250 ml coconut milk, low-fat or diluted with water
- 2 pak choi
- 1 tablespoon curry paste
- 1 onion (s)
- 3 cm ginger root
- 1 tablespoon peanut oil
Print Recipe
Pin Recipe Instructions
- Wash the salmon and cut into cubes. Wash and roughly chop the pak choi. Peel and dice the onion and ginger. The fresh spinach only needs to be washed.
- First preheat the wok a little and then add the peanut oil and let it get hot. Fry the salmon, then take it out again. Pour the coconut milk into the wok and bring to the boil briefly. Stir in the curry paste and then add onion and ginger. Let simmer briefly. The fresh tagliatelle only need about 2 minutes and are simply cooked in the coconut milk. Add the vegetables at the same time and let them steam briefly with the lid on. When the vegetables have collapsed, the salmon can be added again. The vegetables should still remain crisp. Then just add salt and pepper to taste.
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