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.

Blogs that might be interesting

how healthy is the courgette

fancy pickles pregnant

how much sugar does whipped cream contain

tempeh what is it and how do you eat it

Nutrition

865Calories

Sodium23% DV555mg

Fat82% DV53g

Protein66% DV33g

Carbs20% DV60g

Fiber28% DV7g

Loved it

Gluten-free rice noodles with baked salmon and asparagus broccoli