Ginger Poached Salmon with Udon Noodles

Ingredients

4 cups chicken stock

1/4 cup soy sauce

1/4 cup mirin

5cm piece fresh ginger, thinly sliced

1 long red chilli, thinly sliced

4 x 150g skinless salmon fillets

1 bunch broccolini, trimmed, roughly chopped

440g packet fresh udon noodles

2 small carrots

1/2 cup fresh coriander leaves

Method 

Step 1: 
Combine stock, soy sauce, mirin, ginger and half the chilli in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cook, covered, for 5 to 7 minutes or until just cooked through. Using a slotted spoon, carefully transfer salmon fillets to a plate. Cover loosely with foil to keep warm.            

Step 2: Add broccolini to poaching liquid. Cook, covered, for 1 to 2 minutes or until just tender. Transfer to a plate. Add noodles to liquid. Cook, uncovered, for 2 to 3 minutes or until separated. Drain noodles, reserving 1½ cups poaching liquid.                   

Step 3: 
Return reserved liquid to pan over high heat. Bring to the boil. Boil for 2 to 3 minutes or until reduced slightly. Ginger-poached salmon with udon noodles 

Step 4: 
Meanwhile, using a vegetable peeler, cut carrots into thin ribbons. Divide noodles among serving bowls. Top with broccolini, carrot and salmon. Drizzle with reduced poaching liquid. Serve topped with coriander and remaining chilli.

via:http://www.taste.com.au/recipes/37287/ginger+poached+salmon+with+udon+noodles?ref=zone,healthy-recipes