Lime and Lemongrass Wild Alaska Salmon Supper


• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 1 tbsp stir-fry oil or vegetable oil
• 2 garlic cloves, crushed
• 1 bunch spring onions, trimmed and sliced
• 1 tsp grated fresh ginger
• 2 tsp finely chopped fresh lemongrass
• good pinch dried chilli flakes
• 450ml (¾ pint) vegetable stock
• 125g (5oz) medium rice noodles
• juice of ½ lime
• 1 tbsp soy sauce
• 2 tbsp chopped fresh coriander
• lime wedges, to garnish


Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside

Heat the stir-fry oil or vegetable oil in a wok or large saucepan and cook the garlic, spring onions and ginger for 2 minutes. Add the lemongrass, chilli flakes, stock and reserved salmon liquid. Bring to the boil, reduce the heat and simmer for 2 minutes

Add the rice noodles to the wok or saucepan and cook for 4 minutes. Stir in the soy sauce, lime juice and salmon chunks. Serve at once, scattered with the coriander and garnished with lime wedges

Cook’s Tip: For speed, use ready-prepared garlic, ginger and lemongrass, sold in small jars from the spice section in your local supermarket.