Asian Wok with Salmon

45 min, elaborate For the marinade:

Mix all ingredients for the marinade. Cut salmon fillet into small pieces and marinate for 30 minutes.

Peel mango, cut flesh partly into slices, partly into cubes.

Cut spring onions, garlic and ginger and fry in a hot wok, glaze with a little sugar. Extinguish with a dash of soy sauce, add chicken broth, pineapple juice and coconut milk. Put noodles in the wok, make about 5 min with the lid closed. Finally, fold in the pineapple chunks, season with salt pepper and soy sauce. Pour the contents of the wok into a large enough bowl and keep warm.

In the wok, sear the marinated salmon. Add mango cubes, after a minute extinguish with a little bit of soy sauce.

Arrange salmon together with mango on the noodles, decorate with raw mango slices and an orchid.

Drink:

White wine Note Heidi: the raw ham in the picture belongs to Toni Mörwald’s “Stangenspargel Gangerl”.

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