Colorful Dinner

I feel like a lot of my dinners lately have been one-dimensional in the color department. yellow curry, yellow pasta, yellow rice. Lots of yellow. Not in a sunshine-y way, in a blah way.

Which is why I welcomed the sight of dinner on Sunday night because it was truly a feast for the eyes. Yes, it incorporated a lot of yellow, since the garnish was sliced yellow pepper and mango. But it also had beautiful cubes of pink salmon, lush green beans, and a sprig of coriander on top.

Not to mention the flavor, which was wonderful. This is a really beautiful dish, both in look and in taste.

Two things to keep in mind when cooking it: you need a perfectly ripe mango (which is why I cheated and bought some already chopped from the supermarket) and you need perfectly cooked rice noodles. Too little and they are crunchy (not in a good way). Too much and they dissolve in your mouth (again, not in a good way).

With all that said, I would certainly make this again, given a decent piece of salmon and some nice ripe mango!

Rice Noodles with Salmon and Mango

Based on a waitrose recipe – serves two

The particulars:

  • 1 tbsp coconut oil
  • 1 small red onion, sliced
  • 2 cloves garlic, chopped
  • 1 tbsp medium curry paste
  • 100ml vegetable stock
  • ½ can half-fat coconut milk
  • 2 bundles of thin rice noodles
  • 100g green beans, trimmed and halved
  • 1 red or yellow pepper, seeded and sliced thinly
  • ½ ripe mango, peeled, stoned and cubed
  • 2 salmon fillets, skinned and cubed
  1. Heat the oil in a wok. Add the onion and garlic and cook for 5 minutes, until golden. Stir in the curry paste and cook for a minute. Add the salmon cubes and sear for a couple of minutes. Then add the stock, coconut milk and seasoning. Simmer for 5 minutes.
  2. Place the noodles in a bowl and pour over boiling water. Leave to stand for 5 minutes then drain.
  3. Add the noodles and beans to the coconut liquid and spoon into serving bowls. Arrange the pepper and mango on top. Garnish with coriander and serve.

Lesson learned: I like my green beans to be barely cooked, maintaining most of their crunch. If you like them a bit more “done”, add them to the stock at the end of step 1.

Read more like this:

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Comfort Food Makeover Part 2
Freeze Now, Feast Later


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