Thai Style Salmon On Coconut Milk Noodles Recipe

Name: Thai Style Salmon On Coconut Milk Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 garlic cloves, finely chopped; pepper; 1 1/2 lbs skinless salmon fillet; NOODLES; 150 g rice vermicelli; 1/4 cup olive oil; 1 teaspoon curry powder; 1/2 teaspoon turmeric; salt and pepper; COCONUT MILK SAUCE; 1 (14 ounce) can coconut milk; 1 tablespoon fresh ginger, grated; 1/4 cup corn kernel; 1/2 red bell pepper, diced; salt and pepper; cilantro leaves or chives, chopped for garnish

Servings: persons

MARINADE
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
pepper
1 1/2 lbs skinless salmon fillet
NOODLES
150 g rice vermicelli
1/4 cup olive oil
1 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper
COCONUT MILK SAUCE
1 (14 ounce) can coconut milk
1 tablespoon fresh ginger, grated
1/4 cup corn kernel
1/2 red bell pepper, diced
salt and pepper
cilantro leaves or chives, chopped for garnish

1
Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
2
Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
3
Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
4
Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
5
Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
6
Spread the noodles on a large clean cloth and let rest for 10 minutes.
7
Preheat the grill, setting the burners to medium.
8
Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
9
Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: MARINADE, 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and more.

Yes, Thai Style Salmon On Coconut Milk Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Style Salmon On Coconut Milk Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions