Chicken Broth Braised Curry Ginger Plaintain Noodles with Salmon + Kale
2 tsp Fresh Ginger Chopped
2 tsp Madras Curry Powder
Low sodium Chicken broth (can sub veggie broth)
Low sodium Chicken broth concentrate (add water)
Salmon 4 oz piece
Umami seasoning trader joes
*Kale Chips / Coconut Flakes / sriracha optional garnish
In a large pot, add a tsp of coconut oil to melt
Add ginger and curry powder to heat + awaken aroma
Once sizzling, add stock, enough to fill ¼ of pot. Add concentrate and cover with water. Pot should be half full. (you can use all broth) I like the extra add of concentrate for depth
Bring to a slow boil
While waiting for broth to boil, heat a small saute pan on HIGH until smoking.
No oil. Add salmon skin side down
Sprinkle with umami seasoning and a tsp of curry powder
Cover with lid for 2-3 minutes.
Remove lid, add a tablespoon of coconut oil to deglaze, baste melted oil over salmon + flip so skin side is up. Recover and finish cooking until medium rare. Take off heat
In sauce pot when water is boiling, Add plantain noodles to cook. Lower to a simmer.
Wait until noodles are fork tender. Lower heat
Add GREENS. Of your choosing. I like less pasta, more greens
To assemble: Break up salmon, remove crispy skin. Flake salmon into bowl. Serve soup over salmon.
Garnish with (or just eat) the crispy skin**, scallions or crispy kale chips.
Chopsticks are fun