A colourful bowl of comforting and nutritious goodness.
This is a tasty, nutritious and simple meal for an overnight hike (if you freeze the salmon and pop it in a cooler bag alongside other chilled items, it could be stretched out to the second or third night).
I often carry a frozen slicker pad in my pack in summer to help keep food cool. If you want to simplify the dish, and reduce the cooking time even further, opt for a piece of cold smoked salmon and precooked Hokkien noodles.
Prep time: 5min
Cook time: 15min
2 balls of egg noodles or two packets of two-minute noodles
½ head of broccoli
½ red capsicum
½ yellow capsicum
2 salmon fillets
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced chilli
Before leaving home, mix the dressing ingredients in a small leak-resistant container (tape the lid with duct-tape and double bag if required).
At meal time, bring a billy of water to a simmer, add the salmon and poach for 6-7min, being careful not to overcook. While the salmon is cooking, finely slice the capsicum and chop the broccoli into florets. Remove salmon from water and set aside, then using the same water, cook the noodles as per the instructions, and throw the broccoli in for a couple of minutes at the end.
Chop the salmon into bite-sized pieces and arrange on the plate with the noodles and vegetables. 4- Drizzle the dressing on top and finish with chopped coriander.
– Kat Pickford