Gluten-free rice noodles with baked salmon and asparagus broccoli

Name: gluten-free rice noodles with baked salmon and asparagus broccoli
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 220 g gluten free black rice noodles; 3 liter boiling water; 400 g asparagus broccoli; 2 toe garlic; 2 Red onion; 2 el peanut oil; 70 g green curry spice paste; 400 ml coconut milk; 1 lime cleaned up; 4 salmon fillet; 50 g unsalted cashew nuts container 170 g

Gluten-free rice noodles with baked salmon and asparagus broccoli. The lime provides an Asian flavor.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Put the rice noodles in a large bowl and pour over the boiling water. Leave for 10 minutes and stir regularly. Drain.
Meanwhile, cook the asparagus broccoli in 3 minutes until al dente. Drain.
In the meantime, finely chop the garlic and chop the onion.
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.
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.
Meanwhile cut the lime into segments. Dab the salmon dry and sprinkle with pepper and salt.
Heat a grill pan without oil or butter and grill the salmon for 4 minutes. Turn halfway.
Spoon the noodles and asparagus broccoli through the curry sauce and warm for 3 minutes.
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.