Serves: 2 1 x 418g or 2 x 213g cans red or pink WILD 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 of 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. Recipe from the Alaska Seafood Marketing Institute.