Chili Lime-Poached Salmon

• 1/3 g sweet chili sauce
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 4 (4 oz) skinless salmon fillets
• 4 cups water
• 6 None kaffir lime leaves
• 1 None long red chili, halved lengthwise, seeded
• 1 None stalk lemon grass, pale section only, halved lengthwise
• 1 lb pack fresh wide rice noodles, soaked, drained
• 2 cups snow peas, halved diagonally
• 1 bunch bok choy, cut into 2 inch lengths
• None None lime wedges, to serve
• None None cilantro leaves, to serve

1. Combine chili sauce, soy sauce, and lime juice in a small bowl. Set aside.
2. Remove any bones in the salmon. Pour water into a large pan. Add lime leaves, chili and lemon grass. Bring to a simmer over medium heat.
3. Add salmon (liquid should almost cover fish) and reduce heat to low. Simmer gently for 2 mins. Turn off heat and set aside, 8 mins, until cooked to taste, turning. Transfer salmon to a plate lined with paper towel.
4. Reheat broth. Blanch snow peas and bok choy for 1 min, drain. Combine soaked noodles, snow peas and bok choy with half the chili sauce mixture. Serve topped with salmon and cilantro. Drizzle with remaining chili sauce. Serve with lime wedges.

sweet chili sauce, soy sauce, lime juice, salmon fillets, water, lime leaves, long red chili, lemon grass, rice noodles, snow peas, bok choy, lime wedges, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23670 (may not work)