I love salmon, especially when Tony brings it home from one of his “business” trips. I suspect these trips are more of an excuse for guys to get together and fish than to actually conduct any business, but I don’t mind as long as I get some gorgeous fresh salmon out of it.
The last salmon he brought back was huge, so we froze a lot of it for later. I keep forgetting to pull it out and use it, but when Pulo cuisine challenged me to make a fish/seafood dish with their Kare Kare Toasted Peanut sauce, I realized the salmon in the freezer would be the perfect thing to pair with it.
…And I was right! I loved this combination of peanut sauce and poached salmon. I poached the fish in coconut milk and vegetable broth, making it beautifully tender and succulent.
I made this for lunch, so I got to have it all to myself! It was so nice not to have to share with anyone. The best part was how incredibly fast it was to make. It literally took less than 10 minutes to put this meal together. Pulo has already done most of the work by creating such a lovely, flavourful cooking sauce. All I had to do was poach the salmon, cook up some noodles, and add a sprinkle of red peppers on top (which are totally optional, but I like the colour and the crunch that they add).
I’ve been cutting down on carbs it this month to try to recover from the overload of sweets I ate over the holidays, so instead of regular noodles I used Shirataki noodles. This was the first time I ever tried them, and they were actually really good! You need to try this peanut sauce with noodles. It doesn’t matter what kind of noodles – they’re just meant to be with Pulo’s peanut sauce. I’ve even combined spaghetti squash with this sauce, along with this leftover salmon or a spicy canned tuna, and it blew my mind. I could eat that every day!
Ingredients
- 4 salmon fillets
- 1 small can coconut milk
- 1 1/2 cups vegetable broth
- 1/2 tsp salt
- 1 bottle Pulo Kare Kare Toasted Peanut Sauce
- 1 pkg Shirataki noodles
- 1/4 cup red peppers
Instructions
- In a large saucepan, combine coconut milk, broth and salt.
- Place the salmon fillets in the coconut broth mixture, with the skin facing up. The liquid should be just covering the fish. If not, add more broth or use a smaller pot.
- Cook on the stovetop on medium heat, bringing the liquid to a boil. Once boiling, turn off the burner and cover the pot. Leave covered for 6-8 minutes, until the fish is cooked.
- Prepare shirataki noodles according to package directions.
- Heat the peanut sauce on the stovetop or microwave.
- Place salmon on top of the noodles, then cover with peanut sauce. Sprinkle with red peppers, and serve.
https://foodwhine.com/2015/01/kare-kare-toasted-peanut-salmon-pulo-cuisine-giveaway.html
Giveaway!
Have you tried any products from Pulo Cuisine yet? If not, here’s your chance! Pulo is giving away a bottle of each of their products and a $25 gift certificate to Walmart where Pulo Cuisine is sold. This contest is open to Canadian residents only, and will run until February 3 2015. Please enter below:
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
