Chilli-seared Salmon with Noodle Broth

Serves: 1 – 2


4 fillets (200g each) fresh salmon or trout
Westfalia Chilli Flavoured Avocado Oil, to rub
Salt and milled pepper


5 cups (1.25L) vegetable stock
2-3 cloves garlic, bruised
2 sticks lemongrass
4 cardamom pods
1cm knob fresh ginger, grated
3-4 Tbsp (45-60ml) soy sauce
1-2 Tbsp (15-30ml) fish sauce
Juice of 1-2 limes or ½ a lemon
1-2 tsp (5-15ml) sugar


  • 1 packet (about 100g) pakchoi
  • 1½ cups (375ml) bean sprouts
  • Handful coriander
  • 1 packet (about 250g) soba noodles, cooked according to packet instructions
  1. Rub fish with oil. Season. Heat a non-stick pan until hot. Sear fish, skin-side down, for 2 minutes, then turn and cook for a further minute. Set aside and keep warm.
  2. Combine all broth ingredients in a saucepan and bring to the boil. Cover and simmer for 15 minutes.
  3. Divide pakchoi, sprouts, coriander and cooked noodles between four bowls and ladle over hot broth.
  4. Top with salmon, drizzle with extra chilli oil, and serve.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Mains.