Pulled Salmon on Asian Noodles with Coconut Vegetable Sauce

Ingredients

• 1 Shallot
• 1 Garlic clove
• 10 g ginger
• 1 Parsnip
• 2 carrots
• 2 Spring Onions
• 500 g salmon fillet
• 2 tbsp Rapeseed oil
• 300 g whole‑grain Asian noodles
• Salt
• Pepper
• 1 tbsp harissa (Arabic spice paste)
• 0.5 tsp turmeric powder
• 400 ml coconut milk
• a few watercress leaves

Instructions

1. 1.

   Peel and chop the shallot, garlic, and ginger. Peel, wash, and dice the parsnip and carrots into small cubes. Trim and slice the spring onions into rings. Pat the salmon fillet dry with paper towels.

2. 2.

   Heat 1 tbsp oil in a pan. Sear the salmon on medium heat for about 6 minutes on each side until cooked through. Meanwhile, cook the noodles according to package instructions in plenty of boiling salted water until al dente, then drain and set aside.

3. 3.

   Season the salmon with salt and pepper, remove from the pan, and keep warm in an oven at 80 °C (convection 60 °C; gas: level 1).

4. 4.

   In the same pan, heat the remaining oil. Sauté the shallot, garlic, and ginger for 2 minutes over medium heat. Add the vegetable cubes and sauté for another 5 minutes. Stir in the harissa and turmeric powder and cook for 2 more minutes. Pour in the coconut milk, stir, and simmer for 4 minutes, seasoning with salt and pepper to taste.

5. 5.

   Fluff the salmon with a fork to shred it slightly. Cut fresh watercress leaves from the plant. Plate the noodles, spoon over the sauce, top with shredded salmon, and garnish with watercress.