Coconut Harissa Salmon Curry with Udon Noodles

If you are looking for a delicious meal that is quick and full of flavour then look no further. This is my coconut harrisa salon curry which I serve with udon noodles. The sauce is slightly sweet, smoky and has just enough spice. Made with cupboard ingredients and any veggies you may have in your fridge. Serve with air fried salmon which falls apart and top with fresh basil and pickled red onions.

Serves 2

Ingredients

2 salmon fillets

250 sweetcorn

1/2 red pepper

1 onion

400g coconut milk

3 tsp harissa paste

1 garlic clove

1 tbsp soy sauce

1 tsp Worcester sauce

2 tbsp honey

1 tbsp oyster sauce

1/2 lime juice

300g udon noddles

Fresh basil and red picked onions to serve

Method

1. Remove the skin and slice the salmon into chunks. Marinade in 1 tbsp soy sauce, 1 tbsp harissa paste, squeeze of lime juice and set aside

2. Air fry on 200 degrees for 10-12 minutes

3. In the meantime, in a cast iron skillet on a medium heat, sauté the onions and peppers for 3-5 minutes until soft, adding in the mince garlic for the last minute

4. Pour in the coconut milk, soy sauce, harissa paste, oyster sauce, worcester sauce, honey and lime juice and simmer until it thickens

5. Add in the udon noodles and continue to simmer until they are cooked

6. Divide the noodles between two plates and top with the salmon, spring onions, fresh basil and picked red onions