Apricot and vanilla compote with handmade granola and yoghurt
Start your day with a delicious and wholesome treat with this delightful recipe. Sweet apricots, […]
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Servings 4
Total 30 mins
Prep 10 mins
Cook 20 mins
You can never go wrong with sweet and sour, but this dish makes it all the more delightful – it’s quick and simple to make, healthy, and totally delicious.
Ingredients:
50g fresh pineapple, chopped
½ onion, chopped
½ carrot, chopped
½ pepper, chopped
1 tbsp tomato paste
1 tsp Chinese five spice
1 tsp garlic purée
Ginger to taste
Cornflour to thicken
300g udon noodles, cooked
30g spring onions, chopped
200ml zero salt stock
300g salmon fillets
Directions:
Begin by baking the salmon on a lined tray for approximately 20 minutes until it’s piping hot.
In a pan, sauté onion and carrots with ginger, garlic, and Chinese five-spice in oil for 10 minutes.
Then, add the peppers and cook for an additional 5 minutes. Stir in the tomato paste and 1 litre of salt-free vegetable stock. Adjust the taste by adding a bit of vinegar to your liking. Thicken the sauce with a cornflour slurry to achieve the desired consistency.
Combine the cooked noodles with the vegetable sauce, then divide the mixture into serving dishes.
Garnish with spring onions. Serve the salmon separately.