Wednesday Wind-down is as much as about saving time as saving money.  This delicious Oriental-style soup -  a meal in itself – is so quick and easy to make. I was stunned to have it ready in under 15 minutes.

Ok, so you may not have lemongrass or sake (which you could substitute with rice vinegar) lying around the fridge, but the remainder of the ingredients are pretty standard.

I’ve noticed you can buy frozen wild salmon fillets in most of the supermarkets. They’re perfectly good. A breast of grilled chicken or some frozen prawns (grilled) can be substituted for the salmon.

Serves two.

Ingredients

• 2 skinless salmon fillets
• 1 carrot, peeled and sliced
• 1 leek, peeled and sliced
• A few florets of broccoli
• 1 garlic clove, peeled and sliced
• An inch of ginger, peeled and grated
• 1/2 – 1 chilli (depending on your spice tolerance), chopped finely
• 1 stick lemongrass, removing tough outer leaves
• A big handful of fresh coriander, chopped
• 1/2 tablespoon honey
• 1 tablespoon sake (or rice vinegar to substitute)
• 1/2 litre of chicken or fish stock
• 1 lime, halved
• Soy sauce
• Sesame oil or sunflower oil
• 75g noodles

Instructions

• Marinade the salmon for an hour in the sake, garlic, ginger, honey, and about half a tablespoon of soy sauce
• Heat the oil in a wok until it is smoking hit, stir fry the chilli, carrot, and leek for just under two minutes, stirring
• Smash the lemongrass and add to the wok along with the stock
• Bring to the boil, then add broccoli and simmer for 5 minutes or until the vegetables are cooked
• Meanwhile, cook the noodles according to the instructions on the packet
• As you wait, cook the salmon under a grill, seasoning lightly with salt for about 5 minutes or until cooked. Beware of overcooking it
• Finally, add the noodles to the broth along and serve with the salmon on top
• Scatter over fresh coriander and serve with a lime half on the side

Related posts:

1. Wednesday Wind-down: Thai baked trout
2. Wednesday Wind-down: Smoked Haddock Chowder
3. Wednesday Wind-down: Pasta with Roasted Fennel