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Gluten-free rice noodles with baked salmon and asparagus broccoli
Gluten-free rice noodles with baked salmon and asparagus broccoli. The lime provides an Asian flavor.
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Ingredients
Directions
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Put the rice noodles in a large bowl and pour over the boiling water. Leave for 10 minutes and stir regularly. Drain.
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Meanwhile, cook the asparagus broccoli in 3 minutes until al dente. Drain.
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In the meantime, finely chop the garlic and chop the onion.
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Heat the oil in a frying pan and fry the onion and garlic for 3 minutes on low heat. Add the spice paste and cook for 1 min.
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Add the coconut milk and bring to the boil. Grate the green skin of the lime above it. Stir through and cook for 5 minutes on low heat.
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Meanwhile cut the lime into segments. Dab the salmon dry and sprinkle with pepper and salt.
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Heat a grill pan without oil or butter and grill the salmon for 4 minutes. Turn halfway.
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Spoon the noodles and asparagus broccoli through the curry sauce and warm for 3 minutes.
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Chop the cashew nuts coarsely. Divide the curry over deep plates and put a salmon fillet on it. Sprinkle with the nuts and serve with a lime wedge.
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Nutrition
865Calories
Sodium23% DV555mg
Fat82% DV53g
Protein66% DV33g
Carbs20% DV60g
Fiber28% DV7g
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