Ingredients | Serves 2

Salmon

2 skinless salmon fillets, cut into squares

1 tbsp olive oil

½ tbsp honey 

1 tsp each curry powder & turmeric

Pinch of salt 

Method

In a bowl, combine the oil, honey, spices and salt. Mix well and then add the salmon pieces making sure each one is coated in the marinade. 

Place a large frying pan on a medium heat and once hot add the salmon. Cook on both sides for 2-3 minutes or until caramelised. Remove and set aside. 

Broth Ingredients

1 tsp coconut oil

2 tsp each ginger minced

1 clove garlic, grated or minced

1 tsp each mild curry powder & turmeric

½ tsp black pepper 

600 ml chicken bone broth 

2 tsp honey

1 tsp soy sauce (unless broth is salty)

150g quick cook udon noodles 

2 cups spinach 

Method

Add the oil, ginger and garlic to a deep saucepan on a low heat. Once fragrant add the curry powder, turmeric and black pepper. Stir well and cook for 1 minute. Add the bone broth followed by the honey and soy sauce. Increase the heat and bring to a simmer. Add the noodles and cook for 2 minutes before stirring in the spinach. Remove from the heat once the spinach starts to wilt. Serve with a squeeze of lime and/or some chopped coriander.