Chili Lime-Poached Salmon - cooking recipe

Ingredients

1/3 g sweet chili sauce
2 tbsp soy sauce
2 tbsp fresh lime juice
4 (4 oz) skinless salmon fillets
4 cups water
6 None kaffir lime leaves
1 None long red chili, halved lengthwise, seeded
1 None stalk lemon grass, pale section only, halved lengthwise
1 lb pack fresh wide rice noodles, soaked, drained
2 cups snow peas, halved diagonally
1 bunch bok choy, cut into 2 inch lengths
None None lime wedges, to serve
None None cilantro leaves, to serve

Preparation

Combine chili sauce, soy sauce, and lime juice in a small bowl. Set aside.
Remove any bones in the salmon. Pour water into a large pan. Add lime leaves, chili and lemon grass. Bring to a simmer over medium heat.
Add salmon (liquid should almost cover fish) and reduce heat to low. Simmer gently for 2 mins. Turn off heat and set aside, 8 mins, until cooked to taste, turning. Transfer salmon to a plate lined with paper towel.
Reheat broth. Blanch snow peas and bok choy for 1 min, drain. Combine soaked noodles, snow peas and bok choy with half the chili sauce mixture. Serve topped with salmon and cilantro. Drizzle with remaining chili sauce. Serve with lime wedges.