Weeknight-friendly Salmon Ramen with the lemongrass and chilli we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper slow-cook, and...
Vietnamese
Members
Our tested Crispy Black Bean Tabbouleh: fresh, generous, and balanced with fish sauce and lime....
Vietnamese Our tested Roasted Tofu Side: bright, generous, and balanced with fish sauce and lime. Serves 6...
Vietnamese A bright take on Mushroom Chowder, built on fish sauce and lime and finished the way we like...