Chili Lime-Poached Salmon

• 1/3 gram sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 4 skinless salmon fillets 4 oz
• 4 cups water
• 6 kaffir lime leaves
• 1 red chili long, halved lengthwise, seeded
• 1 stalk lemon grass pale section only, halved lengthwise
• 1 pound wide rice noodles pack fresh, soaked, drained
• 2 cups snow peas halved diagonally
• 1 bunch bok choy cut into 2 inch lengths
• lime wedges to serve
• 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.

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

Taken from www.yummly.com/recipe/Chili-Lime-Poached-Salmon-1406132 (may not work)